Currant Tea Fingers with Lemon Cream

Name: Currant Tea Fingers with Lemon Cream
Yield: Makes 27 cookies
Ingredients: ¾ cup (185 mL) unsalted butter, at room temperature; 2 tsp (10 mL) finely grated lemon zest; 1½ cups (375 mL) icing sugar, sifted; 1 tsp (5 mL) vanilla extract; ¼ tsp (1 mL) salt; ¼ cup (125 mL) unsalted butter, at room temperature; ¾ cup (185 mL) sugar; 3¼ cups (810 mL) all-purpose flour; ¼ cup (60 mL) lemon juice; ¾ cup (185 mL) dried currants; 1 tsp (5 mL) finely grated lemon zest; 2 Tbsp (30 mL) sour cream; 5 egg yolks

Preparation info

Makes
27
cookies

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

It may seem funny that this recipe yields 27 cookies, but since you roll, measure, and cut these to get perfect finger cookies, that’s how the math adds up. If you prefer cookies by dozens, as many bakers do, simply eat three and don’t tell anyone.

Ingredients

Cookies

¾ cup (185 mL) unsalted butter, at room temperature
¾ cup (185

Cookies
Vegetarian

Method

Preheat the oven to 350°F (175°C) and line 2 baking trays with parchment paper.
Beat the butter and sugar together until fluffy and light. Beat in the egg yolks, sour cream, vanilla, and lemon zest. Sift in the flour and salt, and stir until blended (t