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1
Combine the currants and cider in a small bowl; set aside to soak.
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2
Meanwhile, whisk the flour, oats, pie spice, baking soda, 1/2 teaspoon salt and the cloves in a medium bowl.
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3
Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
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4
Add the molasses and egg; beat until combined, about1 more minute.
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5
Drain the currants, reserving the cider.
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6
Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches, alternating with the reserved cider.
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7
Continue beating until the dough starts coming together, about 2 more minutes.
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8
Beat in the currants and walnuts.
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9
Cover and refrigerate until firm, at least 1 hour.
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10
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
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11
Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets.
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12
Bake, switching the pans halfway through, until the cookies darken around the edges, 18 to 20 minutes.
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13
Let cool 10 minutes, then transfer to racks to cool completely.
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14
Whisk the confectioners' sugar, lemon juice, vanilla and a pinch of salt in a bowl, then whisk in 1 tablespoon water.
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15
Drizzle on the cookies and let set about 10 minutes.
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16
Photograph by Levi Brown
