Penny Wafers Recipe
Ingredients
| Currants | 2 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Hot water | 1 Tablespoon | |
| Egg | 1 | |
| Rum extract | 2 Teaspoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs) |
Directions
Preheat oven to 425°F.
Combine currants, hot water and rum extract in small bowl; let stand about one hour to blend flavors.
Beat margarine until soft in large bowl of electric mixer at high speed.
Beat in sugar, then egg, beating until fluffy; stir in flour and currant mixture.
Drop batter by teaspoonfuls, about 1 1/2 inches apart on well greased cookie sheet.
Bake 5 minutes, or until edges are golden.
Remove from cookie sheet with spatula.
Cool on wire cake racks.
Combine currants, hot water and rum extract in small bowl; let stand about one hour to blend flavors.
Beat margarine until soft in large bowl of electric mixer at high speed.
Beat in sugar, then egg, beating until fluffy; stir in flour and currant mixture.
Drop batter by teaspoonfuls, about 1 1/2 inches apart on well greased cookie sheet.
Bake 5 minutes, or until edges are golden.
Remove from cookie sheet with spatula.
Cool on wire cake racks.
Chef
