Martha Stewart's Lemon-Currant Cookies

Ingredients

• 1/2 cup unsalted butter, softened, plus more for baking sheets
• 1 cup sugar
• 1/4 cup sour cream
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dried currant
• 1 tablespoon grated lemon zest

Directions

1. 1

   Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.

2. 2

   Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.

3. 3

   In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.

4. 4

   Stir in currants and lemon zest.

5. 5

   Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.

6. 6

   Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.