1/2 c. (60 ml) butter
4 tsp. (20 ml) granulated sugar replacement
2 eggs
2 c. (500 ml) flour, softened
1/2 tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt
1/2 tsp. (2 ml) nutmeg
1/4 c. (60 ml) hot apple juice
1/4 c. (60 ml) raisins, chopped
1/4 c. (60 ml) currants

Cream together butter and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3-inches (5 to 7 cm) apart.

Bake at 350°FF (170°FC) for 12 to 15 minutes.

Yield: 60 cookies.