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Shrewsbury Cakes

Yield 3 1/3 dozen


  • 1 cup butter or margarine, softened
  • 1 3/4 cups sugar, divided
  • 2 eggs
  • 2 tablespoons brandy
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup currants

How to Make It

  1. Cream butter; gradually add 1 1/2 cups sugar, beating well. Add eggs and brandy, beating well. Combine flour and nutmeg; add to creamed mixture, beating well. Stir in currants.

  2. Shape dough into 1 1/2-inch balls; place 4 inches apart on greased baking sheets. Flatten each ball to 1/4-inch thickness; sprinkle with remaining sugar. Bake at 375° for 12 minutes or until edges are lightly browned.

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