2 c. softened butter
2 c. granulated sugar
4 eggs
2 tbsp. white wine
2 tbsp. brandy
2 tbsp. rose water
3 c. sifted flour
1 tbsp. cinnamon
1 tsp. mace
1 tsp. lemon extract

GLAZE:

2 c. sifted confectioners' sugar
3 tbsp. milk
2 tsp. lemon extract

Cream butter until light. Gradually add sugar, beating in each addition thoroughly until light and fluffy. Beat in eggs, one at a time, blending in each well before adding the next.

Combine wine, brandy and rose water. Sift flour with spices and add alternately with liquid to creamed mixture, beating well after each addition. Blend in lemon extract.

Lightly grease miniature cupcake or tart pans. Bake in preheated 375 degree oven for 12-15 minutes or until golden. Remove from pans. Glaze tops lightly while still warm. When first glaze has hardened slightly, glaze again.