Montrose Drop Cakes
|Butter||1⁄2 Cup (8 tbs) (no substitute)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Rose water||1 Teaspoon|
|Sifted flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Currants||2⁄3 Cup (10.67 tbs), dried|
Preheat oven to 375° F.
Cream butter until fluffy, add sugar gradually, beating well after each addition.
Beat in eggs, one at a time, then brandy, rose water, and nutmeg.
Sift flour with baking powder and salt and mix in a little bit at a time.
Stir in currants.
Drop from a teaspoon onto greased baking sheets, spacing cookies 3" apart.
Bake 8-10 minutes until ringed with tan.
Let cool on baking sheets about 1 minute, then transfer to wire racks to cool.