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 to 14 minutes. for mini-cupcakes, 14
  to 16 minutes for madeleines, and 18 minutes for cupcakes. Let cool
  in pans for 3 to 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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