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- a spicy drop cookie
- K. Goins
Serves/Makes:about 2 dozen
- 4 tbsp (60 ml) butter (at room temperature)
- 1/2 cup (125 ml) packed light brown sugar
- 1 egg
- 1 cup (225 ml) sifted cake flour
- 1/2 tsp (2 ml) baking powder
- 1/4 tsp (1 ml) allspice
- 1/4 tsp (1 ml) ground ginger
- 1/4 tsp (1 ml) nutmeg
- 1 cup (225 ml) currants or chopped raisins
- 1/4 cup (60 ml) chopped walnuts or almonds
- Preheat oven to 350 degrees (175 C.) F.
- Cream the butter using an electric mixer.
- Beat in the brown sugar and egg.
- Sift together the flour, baking powder, allspice, ginger and nutmeg.
- Add dry ingredients to liquid ingredients.
- Fold in the currants or raisins and nuts and blend well.
- Drop by spoonfuls onto a lightly greased baking sheet.
- Bake about 10 minutes at 350 degrees (175 C.) F.
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