Holiday Fruit Drop Cookies with Walnuts
Tender butter cookies studded with dried currants, toasted walnuts, and bright lemon zest. A classic holiday treat with optional brandy-soaked currants for deeper flavor. Baked until golden and finished with a dusting of confectioners' sugar.
Ingredients
Instructions
- 1
Combine flour, baking powder, salt, and cinnamon.
- 2
Cut butter into dry ingredients until crumbly.
- 3
Beat eggs, then add sugar and beat well.
- 4
Stir egg mixture into dry ingredients.
- 5
Add lemon peel, walnuts, and currants; mix well.
- 6
Drop by teaspoonfuls onto lightly buttered cookie sheets.
- 7
Bake in preheated 350 degree oven for 12 to 15 minutes.
- 8
Remove to wire racks to cool.
- 9
Sprinkle with confectioners' sugar.
Tips
To soften currants before adding, soak 1 cup currants in 2 tablespoons lemon juice and 1 tablespoon brandy. Bring to a boil, remove from heat, cover, and steep 15 to 30 minutes, then drain and add to recipe.
Good to Know
Store in airtight container at room temperature for up to 5 days.
Dough can be refrigerated up to 2 days or frozen up to 3 months. Baked cookies freeze well for up to 1 month.
Dust with confectioners' sugar just before serving. Serve with tea or coffee.
Common Mistakes
Do not overbake; remove at 12-15 minutes to keep centers tender.
Do not skip coating currants; soaking plumps them and adds brandy depth.
Do not use softened butter; cut cold butter into dry mix for tender texture.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
removes:gluten