MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potingal Cakes (Portugal Cookies)
Categories: Cookies
Yield: 1 Batch

1 3/4 c All-purpose flour; +2 tb
1 c Granulated sugar; +2 tb
1 pn Salt
1 c Unsalted butter
1 ts Rosewater or orange flower
-water *
2 Whole eggs; +1 egg yolk
1 tb Sherry **
1/2 lb Currants; scant
Sugar; for sprinkling on
-top (optional)

Preheat oven to 350°F. Butter, coat with cooking spray, or line your
pans. ***

Mix together flour, sugar, and salt; set aside.

In a stand mixer or with a hand mixer ****, cream the butter and
flower water until light and fluffy.

With the mixer running at low speed, blend half of the flour mixture
into the butter mixture; scrape down the bowl. Add the eggs and
sherry, then mix at low-medium speed until combined; scrape down the
bowl again. With the mixer at low speed, add the rest of the flour
mixture; mix until the batter looks uniform. Add the currants and mix
at low speed until they are distributed evenly.

Spoon batter into your pans (a cookie scoop works nicely here) and
even out slightly with a buttered spatula. The cakes won't rise much
during baking but bake best as smaller cakes, so fill madeleine pans
to the top, mini-cupcake pans nearly full, and cupcake pans 1/2 to
3/4 full. Optional: lightly sprinkle granulated sugar on top. (This
adds a slight sparkle to the cupcakes but isn't essential to their
taste.)

Bake until cakes are firm to the touch at the center and golden brown
around the edges. (A toothpick inserted into a cake should come out
clean.) This will take around 12-14 mins. for mini-cupcakes, 14-16
minutes for madeleines, and 18 minutes for cupcakes. Let cool in pans
for 3-5 minutes, then remove onto cooling racks.

Notes:

* Note on flower water: I tried these with both rosewater and orange
flower water; I preferred the rosewater version because the flavor
was subtler, but both flavorings played nicely with the currants.

** Note on sherry: I replaced sack (a sweet, fortified white wine)
with the similar and more readily-available sherry. If you prefer a
non-alcoholic cake, orange juice or white grape juice (or water)
would most likely be a fine substitute. Raisins could also substitute
for currants in a pinch.

*** Note on pans: This recipe works best as small cakes: cupcakes,
mini-cupcakes, or madeleines, for example. Use whatever combination
of pans you'd like. The recipe yields approx. 18-32 cakes: 12 large
madeleines (filled with 3 tb batter each) + 6 cupcakes / 12 small
madeleines (filled with 2 tb batter each) + 10 cupcakes /
24 mini-cupcakes + 8 cupcakes.

**** Note on mixing: In the spirit of updating this recipe to modern
kitchens, I used a stand mixer rather than blending the dough by hand.
However, the original method would also work – and be satisfyingly
messy.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2014/12/29/potingallportugal-cakes/>

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