Yield: 54 Servings
|¾ cup||Butter; softened|
|3 \N||Egg yolks|
|4 teaspoons||Orange flower water|
|4 cups||All-purpose flour|
|1 \N||Egg white; lightly beaten|
|2 tablespoons||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 ⅛-inch thickness.
Using a round 2-½-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