A traditional German cookie, especially popular during the holidays.


  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons butter or margarine, softened
  • 1 teaspoon water
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 cup Sun-Maid Zante Currants
  • Icing:

  • 2 egg whites
  • 2 teaspoons light corn syrup
  • 2 cups powdered sugar
  • Dash cinnamon
  • Directions:
    HEAT oven to 350º F.
    GREASE cookie sheets.
    BEAT eggs until light.
    ADD sugar, butter and water; blend well.
    COMBINE flour, baking powder, cinnamon, nutmeg and cloves; stir into butter mixture.
    STIR in currants.
    SHAPE dough into 1-inch balls.
    PLACE on greased cookie sheets.
    BAKE in upper third of oven for 10 minutes or until light golden brown.
    COOL on wire racks.
    COMBINE all icing ingredients; blend well.
    TOSS cookies in icing, a few at a time, to coat; place on waxed paper.
    LET stand until icing is firm.
    COVER and store up to one month (flavor is enhanced with age).

    Makes 4-1/2 dozen cookies.