Victorian Currant Cakes

By AnnSmith

Just a touch of brandy flavor makes this a sophisticated cookie!

Ingredients

• 2 cups currants or raisins
• 1 cup brandy
• 2 cups granulated sugar
• 2 egg yolks
• 3/4 tsp ground nutmeg
• 3/4 tsp ground cinnamon
• 2 cups whole-wheat flour
• 3 cups all-purpose flour
• 2 cups room temperature light marg, stick form

Preparation

Step 1

Soak currants in brandy for 30 min, or longer. Drain, reserving liquid. In medium bowl beat butter and sugar until creamy. Add the egg yolk, nutmeg, cinnamon and 2 tsp of reserved brandy, beat well. Add drained currants and mix well. Sir in flour about 1 cup at a time. If dough is very sticky, cover and chill 1 hour or more. Heat oven to 350F. Roll dough into small balls, using just under 1 tablespoon for each, and place 2 inches apart on ungreased baking sheets. Flatten balls of dough with the back of a fork dipped inwater. Bake 10 - 15 minutes, until edges of cookies are lightly browned. Remove from oven and transfer to a wire rack to cool