Pennsylvania Dutch Spice Currant Christmas Cookies | The Wimpy Vegetarian
Posted by The Wimpy Vegetarianhttp://thewimpyvegetarian.com/2016/12/pennsylvania-dutch-spice-currant-christmas-cookies-drop/
Pennsylvania Dutch Spice & Currant Christmas Cookies
cup (4.8 ounces) all-purpose flour
teaspoon kosher salt
teaspoon baking soda
teaspoon ground allspice
1/2 ounces unsalted butter,
ounces granulated sugar
cup sour cream
cup + 1 tablespoon powdered sugar
tablespoon orange juice
Line a baking sheet with parchment paper. Whisk together the flour, salt, baking soda, and allspice in a medium bowl. Toss in the currants.
Cream the butter and sugar together in the bowl of a standing mixer fitted with the paddle, until the butter turns a couple of shades lighter. Add the eggs, and mix on a medium speed for 2 minutes. Beat in the sour cream.
Gradually fold in the flour mixture using a rubber spatula. Drop small mounds of dough on the parchment paper – I use an ice-cream scooper for this so they’re all the same size. It doesn’t matter how close they are to each other at this point. Freeze for 2 hours. This will help the cookies to hold their shape instead of completely flattening during baking.
Preheat the oven to 350˚F, and rearrange the cookies onto two baking sheets, at least 1 ½” apart. Bake for 12-14 minutes. Completely cool on a rack before icing.
Note: Feel free to skip the freezing step if you don’t mind thin, flat cookies.
Sift the powdered sugar into a bowl, and add the orange juice. Stir together and adjust for thickness as desired. If you prefer it thicker, add a little more powdered sugar; if you want it thinner, add a little more orange juice. Drizzle over the tops of the cookies. I have a squirt bottle I use, but fork tines work fine too!
Note: I ice cookies on the cooling racks, and place a sheet of parchment paper or foil underneath to catch any extra drizzle. If I scrape up the excess drizzle before it hardens, I can add it back into the squeeze bottle to reduce waste.