Shrewsbury Cakes

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.

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.