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Montrose Drop Cakes

Western.Chefs's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs) (no substitute)
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 3
  Brandy 1 Tablespoon
  Rose water 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Sifted flour 1 Cup (16 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Currants 2⁄3 Cup (10.67 tbs), dried
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Servings: 
4

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