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Ingredients

• 3/4 cup dried currants or dried blueberries*
• Grappa (or brandy) as needed
• 1 and 3/4 cups unbleached all-purpose flour
• 1 cup instant or fine polenta
• 3/4 cup granulated sugar (plus additional for garnish)
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 large egg
• 1 large egg yolk
• 1/2 cup (1 stick/4 ounces) unsalted butter, melted and cooled
• Finely grated zest of 1 lemon

Description

Note* I Use Pomegranate Or Cherry Flavored Cranberries In My Cookies. Place The Dried Fruit In A Small Saucepan, And Pour Enough Brandy To Come Up At Least Halfway To The Currants…

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