| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | All purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| 1 1/2 | Sticks unsalted butter | |
| 3/4 | c | Dark brown sugar |
| 1/2 | c | Granulated sugar |
| 1 | lg | Egg |
| 1/2 | c | Chopped currants |
| 1/2 | c | Chopped candied peel |
| 1/2 | c | Chopped pecans |
| Sugar for covering cookies |
INSTRUCTIONS
GARNISH Line 2 cookie sheets with parchment or foil and set aside. Mix flour with soda, salt, and spices; set aside. Combine butter and sugars in mixer bowl and beat until light. Beat in egg, then continue beating until smooth. Stir in flour mixture, then fruits and nuts. Preheat oven to 375 degrees and set racks in upper and lower thirds. Divide dough into 4 equal pieces, then divide each piece into 12 pieces. Roll each piece into a sphere, then roll each in sugar. Arrange well apart on pans, then bake for about 12 minutes, or until risen, cracked, but still moist. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking live Show #9026 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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