Rock Cookies
Rock cookies are small, craggy currant cookies that get their name from their rough, uneven look. The dough is a stiff, rubbed-in mixture, closer to a scone than a drop cookie, so the balls keep their lumpy shape in the oven. Mace and lemon zest give the currants a gentle spice and a bright edge, and a sliver of candied cherry on top adds a spot of color.
Instructions
Heat the oven to 350°F.
Sift the flour, salt and baking powder together into a large bowl. Rub the butter into the flour with your fingertips until the mixture looks like coarse crumbs.
Stir in the sugar, currants, mace and lemon zest. Add the well beaten eggs and stir until a stiff dough forms.
Shape the dough into rough balls about 1 inch across. If they crumble and will not hold together, sprinkle them lightly with water and press them again.
Top each ball with a small piece of candied cherry, about one eighth of a cherry per cookie.
Bake the cookies for 9 minutes at 350°F, then let them cool before serving.
Make it personal.
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