Poppy Seed Currant Kisses
Delight your taste buds with these irresistibly delicate Poppy Seed Currant Kisses, a unique twist on traditional butter cookies. Featuring a buttery, melt-in-your-mouth texture, these treats are studded with crunchy poppy seeds and bursts of sweet-tart dried currants for a delightful flavor combination. Quick and simple to prepare, they come together in just over 30 minutes, making them perfect for busy bakers or last-minute gatherings. A gentle dusting of powdered sugar adds an elegant finish, making these cookies as delightful to look at as they are to eat. Whether you're serving them with tea, coffee, or as part of your holiday dessert spread, these bite-sized cookies are sure to impress! Perfect for cookie lovers searching for something subtly sweet and uniquely crafted.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 0.25 teaspoons fine sea salt
- 1 teaspoons pure vanilla extract
- 150 grams all-purpose flour
- 2 tablespoons poppy seeds
- 50 grams dried currants
- 30 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, beat the softened unsalted butter, granulated sugar, and fine sea salt together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Mix in the pure vanilla extract, ensuring it is well incorporated.
Gradually add the all-purpose flour, mixing on low speed until just combined. The dough will be soft and slightly sticky.
Stir in the poppy seeds and dried currants, distributing them evenly throughout the dough.
Scoop out small portions of dough (approximately 1 tablespoon each) and roll them into balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using the bottom of a glass or the back of a spoon, gently press each ball to slightly flatten it to about 1/2-inch thick.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Take care not to overbake to keep the delicate texture.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, dust them lightly with powdered sugar if desired. Serve and enjoy!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 291.8 g | 106% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 163.7 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
