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

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Credit: Thomas J. Story

Recipe Summary

30 mins
Makes about 16 (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

Make ahead: Up to 1 week, airtight at room temperature.

Nutrition Facts

80 calories; calories from fat 43%; protein 1.1g; fat 3.8g; saturated fat 1.5g; carbohydrates 11g; fiber 0.6g; sodium 55mg; cholesterol 14mg.