DIGBIE CAKES (aka: Shortbread)

This is adapted from an adaptation of a 16th century recipe
from Sir Kenelme Digbie.  I found a recipe on the web (someone
else had redacted it) and then adapted it to my needs.  My
kids like it without the raisins, I prefer it with the raisins.

preheat oven to 350 degrees

    3 cups flour
    3/4 cup sugar
    3 cups raisins (or currants)
    1 + 3/4 stick dairy-free margarine (Fleishmans Unsalted)
    3 tbsp apple cider
    3 tbsp honey
    1 egg yolk (optional - adds color)

Mix all ingredients in a bowl and stir till you get the
consistancy of pie-crust - adding the raisins at the end.
You may have to hand-knead it to mix.

Roll the dough out flat to about 1/4 inch thick.
Cut large rounds (use a large water glass to cut circles).
Place rounds on ungreased cookie sheet.  Mark the tops
with multiple fork-holes, or other pattern (e.g., cuts
from center of circle to the edges).

Bake 20 minutes

Before they cool completely, mix 1/3 cup confectioners
sugar and 1 tablespoon of water and brush the tops of
the rounds.