Currant Nut Drop Cookies

Step 1: Plump the Currants (15 minutes). In a small bowl, soak the dried currants in 1/2 cup of hot water until they become plump and softened. Once softened, drain them thoroughly and set aside.

Step 2: Prepare the Oven and Baking Sheets (5 minutes). Preheat your oven to 400 degrees F (200 degrees C). Lightly grease your cookie sheets to prevent sticking.

Step 3: Cream the Base (10 minutes). In a large bowl, cream together the shortening and brown sugar until the mixture is light and smooth. This is the foundation for a tender cookie.

Step 4: Incorporate Wet Ingredients (5 minutes). Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the 1 teaspoon of vanilla extract.

Step 5: Combine Dry and Wet (10 minutes). In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the buttermilk. Mix until just combined; avoid overmixing to keep the cookies tender.

Step 6: Add Nuts and Currants (5 minutes). Gently fold in the chopped walnuts and the plumped, drained currants.

Step 7: Bake (8-10 minutes). Drop the dough by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes, or until the edges are golden brown. Be careful not to overbake.

Step 8: Cool (5 minutes +). Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Frost only when completely cool.

Step 9: Craft the Brown Butter Frosting (10 minutes). In a small saucepan over medium heat, melt the butter until it turns a beautiful golden brown and emits a nutty aroma. Remove from heat and stir in the 1/4 cup of hot water and 1/2 teaspoon of vanilla extract.

Step 10: Finish Frosting (5 minutes). Gradually beat in the confectioners' sugar, about 1/2 cup at a time, until the frosting reaches a smooth, spreadable consistency. Adjust with a tiny bit more water if needed.

Step 11: Frost and Enjoy. Once the cookies are completely cool, generously frost with the brown butter frosting. Enjoy immediately, or store in an airtight container.