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  Currants 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Hot water 1 Tablespoon
  Egg 1
  Rum extract 2 Teaspoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Margarine 1⁄4 Cup (4 tbs)

Preheat oven to 425°F.
Combine currants, hot water and rum extract in small bowl; let stand about one hour to blend flavors.
Beat margarine until soft in large bowl of electric mixer at high speed.
Beat in sugar, then egg, beating until fluffy; stir in flour and currant mixture.
Drop batter by teaspoonfuls, about 1 1/2 inches apart on well greased cookie sheet.
Bake 5 minutes, or until edges are golden.
Remove from cookie sheet with spatula.
Cool on wire cake racks.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 849 Calories from Fat 436

% Daily Value*

Total Fat 49 g75.3%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 88 mg3.7%

Total Carbohydrates 88 g29.3%

Dietary Fiber 2.4 g9.7%

Sugars 53.9 g

Protein 11 g22.3%

Vitamin A 43.9% Vitamin C 20.6%

Calcium 4.6% Iron 17.6%

*Based on a 2000 Calorie diet

Penny Wafers Recipe