Time Travel Kitchen

A Crisp, Delicious Currant Cookie

These currant cookies have everything going for them. Called Sätofta (a locality in Sweden) they have a richness owing to the cream in them but are so thin and crisp they feel light. There is no sugar in the dough. Rather, the rolled dough is pressed into a plate of sugar on both sides to form very thin discs, so the sweetness comes from the outside of the cookie along with the sweet currants in the dough. They are scrumptious and simple to make.

Notes:

• I used a tsp of vanilla (I did not have vanilla sugar on hand)

• Be sure to press them really thin

Here’s the recipe, I hope you love it. I’ll be back tomorrow with cookie number six.

Have a good Saturday!

Jolene

Credits:

Melody Favish, English Translation: Swedish Cakes and Cookies, Skyhorse Publishing, Inc. 2007

Photos:Jolene