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Presidential Currant Pecan Sugar Cookies

  • Prep-Time 15 Mins
  • Cook-Time ~14 Mins
  • Servings 36

Ingredients

  • 1 cup Sun-Maid Zante Currants
  • 1-1/2 cups granulated sugar
  • 1 cup butter, softened
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup toasted chopped pecans
  • Zest of one lemon (optional)

Directions

  • 1

    PREHEAT oven to 350˚F.

  • 2

    BEAT butter and sugar in a large bowl until light and fluffy. Add eggs and beat well.

  • 3

    STIR together flour, baking soda and salt in a small bowl. Gradually beat into butter mixture until well blended.

  • 4

    ADD currants, pecans and zest if using. Mix well.

  • 5

    DROP by rounded tablespoonfuls 2 inches apart on a lightly buttered or parchment lined baking sheet.

  • 6

    BAKE 12-14 minutes until golden brown on edges. Remove with a spatula to a wire rack to cool.

Product used

Sun-Maid California Sun-Dried Zante Currants 10 oz. box

Zante Currants

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