Thomas J. Story

YieldsMakes about 16 (serving size: 1 cookie)

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.

Pie-Crust Currant Cookies