1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup small currants or blueberries
2 eggs
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
5 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together 1 teaspoon sugar and vanilla until smooth. Stir in currants and blueberries. Beat in eggs, one at a time, mixing well after each one, then stir in baking powder. Combine 1/2 cup flour, baking soda and salt; stir into creamed mixture just until blended. Divide dough into two pieces and roll into 1 inch balls. Roll each piece into a 10 inch long cylinder. Dip cylinder into butter or margarine and roll to fit. Place each ball of dough in the prepared cookie sheet.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center comes out clean. Cool completely before cutting into 1 inch squares or squares.
To make the frosting: In a small saucepan, gently melt butter or margarine, moving the mixture to a small bowl. Stir in eggs and baking powder. Beat with electric mixer on low setting until drizzeling. Cool before transferring to serving sheets. If desired chill frosting in refrigerator.