Montrose Drop Cakes Recipe
Ingredients
| Butter | 1⁄2 Cup (8 tbs) (no substitute) | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Eggs | 3 | |
| Brandy | 1 Tablespoon | |
| Rose water | 1 Teaspoon | |
| Nutmeg | 1⁄4 Teaspoon | |
| Sifted flour | 1 Cup (16 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Currants | 2⁄3 Cup (10.67 tbs), dried |
Nutrition Facts
Serving size
Calories 519 Calories from Fat 238
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 15.7 g78.7%
Trans Fat 0 g
Cholesterol 219.1 mg73%
Sodium 226.9 mg9.5%
Total Carbohydrates 60 g20.1%
Dietary Fiber 1.7 g6.9%
Sugars 35.2 g
Protein 8 g16.9%
Vitamin A 17.9% Vitamin C 12.8%
Calcium 8.4% Iron 13.4%
*Based on a 2000 Calorie diet
Directions
Cream butter until fluffy, add sugar gradually, beating well after each addition.
Beat in eggs, one at a time, then brandy, rose water, and nutmeg.
Sift flour with baking powder and salt and mix in a little bit at a time.
Stir in currants.
Drop from a teaspoon onto greased baking sheets, spacing cookies 3" apart.
Bake 8-10 minutes until ringed with tan.
Let cool on baking sheets about 1 minute, then transfer to wire racks to cool.
Chef
