Easter cookies

Yield: 54 Servings

Measure Ingredient
¾ cup Butter; softened
¾ cup Sugar
3 \N Egg yolks
4 teaspoons Orange flower water
2 tablespoons Milk
¾ cup Currants
4 cups All-purpose flour
1 pinch Salt
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

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