Ingredients:
Fresh currents, unsalted butter, granulated sugar, confectioners’ sugar, heavy cream, vanilla extract, powdered milk, salt, cake flour, eggs, baking powder, buttermilk, red currants, white chocolate chips
Instructions:
Here are the instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, and salt.
- Add cold unsalted butter to the dry ingredients. Use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- In a small bowl, whisk together eggs, buttermilk, and vanilla extract. Pour the wet ingredients over the dry ingredients and stir until just combined.
- Fold in powdered milk and red currants.
- Divide the dough in half. Roll out each half into a thin sheet, about 1/8 inch thick. Cut into desired shapes using a cookie cutter or the rim of a glass.
- Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake for 18-20 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
- Drizzle melted white chocolate over cooled cookies. Refrigerate for at least 30 minutes to allow the chocolate to set.