Digital producer Michellina Jones learned how to make these subtly sweet, spiced currant cookies from her mother-in-law, Laura, who makes them at the holidays. With a crumbly texture akin to a scone, they make a great snack alongside tea or coffee.
- 5 cups flour, plus more for dusting
- 1 tbsp. nutmeg
- 5 tsp. baking powder
- 1⁄4 tsp. kosher salt
- 2 cups sugar
- 16 tbsp. unsalted butter, softened
- 2 eggs
- 1⁄2 cup milk
- 5 oz. currants
- Whisk together flour, nutmeg, baking powder, and salt in a bowl; set aside. Combine sugar and butter in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Slowly add dry ingredients and milk; beat on low speed until just combined. Fold in currants. On a lightly floured surface, roll dough out into a 14″ circle, about 1⁄4“-thick. Using a 3” round cutter, cut out cookies and place onto baking sheets. Heat a griddle over medium-high and cook cookies, flipping once, until golden, 6 minutes.