Easter Cookies
- 3/4 c Butter; softened
- 3/4 c Sugar
- 3 Egg yolks
- 4 ts Orange flower water
- 2 tb Milk
- 3/4 c Currants
- 4 c All-purpose flour
- 1 pn Salt
-----------------------------------GLAZE-----------------------------------
1 Egg white; lightly beaten
2 tb Superfine sugar
Preheat oven to 350 F (175 C). Grease several baking sheets with butter.
In a large bowl, beat butter with sugar until creamy. Beat in egg yolks,
orange flower water and milk. Add currants. Sift flour and salt into bowl;
mix in to form a fairly stiff dough. Knead lightly on a floured surface
until smooth. Roll out to 1/8-inch thickness. Using a round
2-1/2-inch-fluted cookie cutter, cut out circles from dough; place on
prepared baking sheets. Knead and roll out trimmings; cut out more
circles. Continue until dough is used up. Bake cookies 10 minutes. Remove
from oven. Brush cookies with beaten egg white; sprinkle lightly with
superfine sugar. Return to oven for about 5 minutes longer or until
lightly browned. Remove from baking sheets to wire racks; cool. Store in an
airtight container. Source: "The Book of Cookies" by Pat Alburey.
Typed for you by Karen Mintzias
1 Egg white; lightly beaten
2 tb Superfine sugar
Preheat oven to 350 F (175 C). Grease several baking sheets with butter.
In a large bowl, beat butter with sugar until creamy. Beat in egg yolks,
orange flower water and milk. Add currants. Sift flour and salt into bowl;
mix in to form a fairly stiff dough. Knead lightly on a floured surface
until smooth. Roll out to 1/8-inch thickness. Using a round
2-1/2-inch-fluted cookie cutter, cut out circles from dough; place on
prepared baking sheets. Knead and roll out trimmings; cut out more
circles. Continue until dough is used up. Bake cookies 10 minutes. Remove
from oven. Brush cookies with beaten egg white; sprinkle lightly with
superfine sugar. Return to oven for about 5 minutes longer or until
lightly browned. Remove from baking sheets to wire racks; cool. Store in an
airtight container. Source: "The Book of Cookies" by Pat Alburey.
Typed for you by Karen Mintzias
