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
- 2 egg whites
- 2 teaspoons light corn syrup
- 2 cups powdered sugar
- Dash cinnamon
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.