📖 Instructions

1. Get Ready: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze. Trust me, you'll thank me later!
2. Cream the Butter and Sugar: In a large bowl, or the bowl of your stand mixer, cream together the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s important for the texture of the cookies.
3. Add the Lemon Zest and Vanilla: Beat in the lemon zest and vanilla extract until well combined. The lemon zest will make your kitchen smell divine, a small reward for your efforts.
4. Incorporate the Egg: Beat in the egg until fully incorporated. Make sure there are no streaks of egg yolk left.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, fine polenta, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, which is crucial for a good rise.
6. Slowly Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. A few streaks of flour are okay at this point.
7. Fold in the White Currants: Gently fold in the dried white currants until they are evenly distributed throughout the dough. Be gentle so you don't crush them!
8. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough hold its shape while baking. Longer chilling times (up to a few hours) are fine too.
9. Shape the Cookies: Roll the chilled dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie. Lightly flatten each ball with the bottom of a glass or your fingertips. Should you get tired from rolling, you can try my grandma's way, which includes using a rolling pin. I don't like to use it, but its still an option!
10. Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them; ovens can vary.
11. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
12. Enjoy: These cookies are best enjoyed with a cup of tea or coffee. Or, you know, just straight from the rack. No judgement here.