2 Sticks unsalted butter;
-softened (1 cup)
2 c Firmly packed light brown
-sugar
2 lg Eggs
1 c Raisins; chopped fine in a
; food processor
1 c Currants; chopped fine a
-food
; processor, plus
; whole currants for
; garnish
1 ts Ground cloves
1 ts Cinnamon
1 ts Baking soda
3 tb Buttermilk or water
3 c All-purpose flour
1 ts Double-acting baking powder
Granulated sugar for forming
-the cookies
In a large bowl with an electric mixer cream the butter with the brown
sugar until the mixture is light and fluffy and beat in the eggs, 1 at a
time, beating well after each addition. Add the raisins, the chopped
currants, the cloves, and the cinnamon and beat the mixture until it is
combined well. Dissolve the baking soda in the buttermilk or water, add the
mixture to the fruit mixture, and beat the mixture until it is combined
well. Into a bowl sift together the flour and the baking powder, add the
flour mixture to the fruit mixture, and beat the dough until it is combined
well. Chill the dough, covered, for 1 hour, or until it is firm. The dough
may be made 1 week in advance and kept covered tightly and chilled.
Preheat the oven to 350F. Roll rounded teaspoons of the dough into balls,
arrange the balls about 1 inch apart on lightly greased baking sheets, and
with the flat bottom of a glass dipped in the granulated sugar, flatten the
balls into 1 1/2 rounds. Press a whole currant lightly into the center of
each round and bake the cookies in batches in the middle of the oven for 10
to 12 minutes, or until they are golden. Transfer the cookies to racks and
let them cool. The cookies may be made 2 months in advance and kept frozen
in airtight containers.
Makes about 120 cookies.
Yields
1 servings
