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 |
GLAZE
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