These are the traditional Swiss Christmas cookies, from Tante Lulu's recipe and converted to American measures.2 sticks + 2 1/2 Tbsp. butter
1 C. sugar
2 eggs
4 oz. raisins (both dark and golden)
4 oz. Korinthen (dried currants)
Candied fruit, to taste and by eye
3 1/2 C. flour
2 tsp. baking powder
Dash salt
In the Kitchen Aid, whip the butter creamy. Add the other ingredients, with the flour/baking powder mix added last. The dough should be very stiff.
1 comment:
Actually, this is a British recipe which my grandmother brought from S. Africa (Bloemfontein) after the Boer War. The original does not work here in the U.S. Because the ingredients have changed so much and, apparently, our eggs are much bigger than those my grandmother's hens laid. Opa
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