Title: Chocolate Currant Cookies
Categories: Cookies
Yield: 40 Cookies
2 oz Unsweetened chocolate
1 c Water; boiling
1 c Currants or raisins
1 1/4 c Whole wheat pastry flour
1 1/4 c Unbleached white flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Butter; +2 tb; softened
1 1/4 c Honey
1 ts Vanilla extract
1/2 c Sour cream
Melt chocolate in saucepan over very low heat or in double boiler. Set
aside. Pour boiling water over currants or raisins. Let sit
10 minutes, then drain well.
Mix dry ingredients together in a bowl. In large bowl, using electric
mixer, cream butter, then add honey and vanilla. Mix in well. Mix in
chocolate, then sour cream. On low speed, add dry ingredients to
chocolate mixture. Turn off mixer and stir in currants or raisins. On
oiled cookie sheet put 1 tb mixture for each cookie 3" apart. Bake
approximately 10 to 15 minutes at 375°F, until they have just begun
to brown lightly and bounce back to the touch. Don't overbake. They
will harden as they cool.
Recipe by Horn of the Moon Cookbook by Ginny Callan
