Ingredients
Non-stick cooking spray
2 1/2 cups Martha White Self-Rising Flour
1/4 cup sugar
1/2 cup butter
1/2 cup Zante currants
1 large egg, beaten
1 (8 oz.) container sour cream
Instructions
Heat oven to 400ºF. Lightly spray large cookie sheet with no-stick cooking spray. Combine flour and sugar in a large bowl; mix well. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in currants, if desired.
Beat egg in a small bowl; blend in sour cream. Add to the flour mixture; stir just until blended (mixture may be crumbly).
Press dough together on a lightly floured surface to form a ball; knead gently 8 to 10 times. Roll out the dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch round cutter. Place on the prepared cookie sheet.
Bake for 16 to 20 minutes or until golden brown. Serve warm or cool.
