Rich and dense, these cookies taste like mincemeat pie, and are very good with fresh fruit (or just on their own). We created them for a recipe called Deconstructed Pie (they stand in for the crust).
This recipe goes with: Deconstructed Pie
1 (9-in.) pie-crust pastry, store-bought or homemade
1 tablespoon salted butter, melted
1 tablespoon cardamom
1/4 cup sugar
2/3 cup currants
1 large egg
1 tablespoon honey
How to Make It
Preheat oven to 400°. With a rolling pin, lightly roll pastry into a 1/8-in.-thick rectangle or square. Brush pastry with butter, then mix cardamom and sugar and sprinkle it over pastry, leaving a 1/2-in. border clear on edge. Sprinkle a single dense layer of currants on top of sugar. If pastry is sticky or stretchy, chill 15 minutes before proceeding.
Roll pastry into a tight log. Slice into 1/2-in.-thick slices and arrange, cut side up, on a parchment-lined baking sheet, pushing them back into rounds if they get irregular. Blend egg with 1 tbsp. water and brush cookies with egg wash.
Bake cookies, rotating sheets halfway through, until golden brown, 10 to 12 minutes. Mix honey with 1 tbsp. water and dab onto warm cookies to make them shiny. Let cool briefly on sheet, then lift to a rack to cool completely.
Make ahead: Up to 1 week, airtight at room temperature.
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