In the past, I have had trouble finding dried currants for sale. So when I found some in the bulk section of a cool grocery store, I got some. Just browsing for recipes on the internet, I found this recipe for cookies with cardamom and currants. I am fascinated with cardamom, and these cookies have cardamom in the dough and are rolled in it too.
If you can't find currants, you can substitute raisins, but chop them into smaller pieces. Raisins are more sweet than currants and less elegant, but I'd bet they'd work just fine in these cookies.
Cardamom Currant Cookies
adapted from Food52
1 cup unsalted butter, melted and cooled
1/2 cup packed brown sugar
3 cups all purpose flour
1 teaspoon ground cardamom (preferably freshly ground)
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup dried currants (or chopped raisins)
3 tablespoons granulated sugar (for cookie coating)
1 teaspoon ground cardamom (for cookie coating)
Preheat oven to 400F. In a medium mixing bowl, stir together the sugars, flour, 1 tsp. cardamom, baking soda, cream of tartar, and salt.
Whisk the eggs into the melted butter, then stir in the vanilla. Stir the wet ingredients and the currants into the flour mixture, stirring just long enough for everything to come together into a dough.
Chill the dough in the refrigerator for 10 minutes. In a small bowl, stir together the 3 Tbs. sugar and 1 tsp. cardamom for the coating. Take out the chilled dough, roll it into 1 ½ inch balls, roll each ball in the sugar coating, then place onto ungreased cookie sheets with about 2 inches of space in between them.
Bake for 8-9 minutes, until they look golden and cracked on top but still a bit doughy in the middle. Transfer immediately from the baking sheets to a cooling rack and allow to cool.