1 cup (110 g) chopped nut meats, hickory nuts or English walnuts
0.5 cup (75 g) currants
0.5 cup (75 g) raisins, seeded and chopped
Instructions
1. Heat the oven to 350°F (175°C). Lightly butter two large rimmed baking sheets (approximately 18 x 13 inches / 46 x 33 cm).
2. In a large bowl, cream the butter until smooth and pale, 2-3 minutes by hand or with a mixer. Add the sugar gradually, beating until light and fluffy.
3. Add the 3 eggs, well beaten, and mix until fully incorporated. The mixture should appear smooth and slightly glossy.
4. In a small bowl or cup, dissolve the baking soda in the 1 1/2 tablespoons of hot water; stir until fully dissolved, about 30 seconds. Add to the butter mixture and stir to combine.
5. Measure out half the flour (1 3/8 cups / 165 g) and sift it together with the salt and cinnamon. Add this sifted flour mixture to the batter and stir until just combined.
6. Add the chopped nut meats, currants, and chopped raisins, stirring to distribute evenly throughout the batter.
7. Add the remaining flour (1 3/8 cups / 165 g) and stir until a cohesive, slightly stiff drop-cookie dough forms.
8. Drop the dough by rounded spoonfuls (approximately 1 tablespoon each) onto the prepared baking sheets, spacing the mounds about 1 inch (2.5 cm) apart.
9. Bake at 350°F (175°C) for 12-15 minutes, until the edges are lightly golden brown, the tops are set and no longer glossy, and the cookies spring back lightly when pressed at the center. Rotate pans front-to-back at the 7-minute mark for even browning.
10. Remove from the oven and allow cookies to cool on the sheet for 3-5 minutes before transferring to a wire rack. Cookies will firm up as they cool.
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