Pie-Crust Currant Cookies
Thomas J. Story
Rich and dense, these cookies taste like mincemeat pie, and are very good with fresh fruit (or just on their own). We created them for a recipe called Deconstructed Pie (they stand in for the crust).
This recipe goes with: Deconstructed Pie
How to Make It
Step 1
1
Preheat oven to 400°. With a rolling pin, lightly roll pastry into a 1/8-in.-thick rectangle or square. Brush pastry with butter, then mix cardamom and sugar and sprinkle it over pastry, leaving a 1/2-in. border clear on edge. Sprinkle a single dense layer of currants on top of sugar. If pastry is sticky or stretchy, chill 15 minutes before proceeding.
Step 2
2
Roll pastry into a tight log. Slice into 1/2-in.-thick slices and arrange, cut side up, on a parchment-lined baking sheet, pushing them back into rounds if they get irregular. Blend egg with 1 tbsp. water and brush cookies with egg wash.
Step 3
3
Bake cookies, rotating sheets halfway through, until golden brown, 10 to 12 minutes. Mix honey with 1 tbsp. water and dab onto warm cookies to make them shiny. Let cool briefly on sheet, then lift to a rack to cool completely.
Ingredients
1 (9-in.) pie-crust pastry, store-bought or homemade
1 tablespoon salted butter, melted
1 tablespoon cardamom
1/4 cup sugar
2/3 cup currants
1 large egg
1 tablespoon honey
Directions
Step 1
1
Preheat oven to 400°. With a rolling pin, lightly roll pastry into a 1/8-in.-thick rectangle or square. Brush pastry with butter, then mix cardamom and sugar and sprinkle it over pastry, leaving a 1/2-in. border clear on edge. Sprinkle a single dense layer of currants on top of sugar. If pastry is sticky or stretchy, chill 15 minutes before proceeding.
Step 2
2
Roll pastry into a tight log. Slice into 1/2-in.-thick slices and arrange, cut side up, on a parchment-lined baking sheet, pushing them back into rounds if they get irregular. Blend egg with 1 tbsp. water and brush cookies with egg wash.
Step 3
3
Bake cookies, rotating sheets halfway through, until golden brown, 10 to 12 minutes. Mix honey with 1 tbsp. water and dab onto warm cookies to make them shiny. Let cool briefly on sheet, then lift to a rack to cool completely.
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