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| RECIPE FOR EASTER COOKIES |
Title: Easter Cookies
Category: -crackers
Serves: 54
Ingredients:
| 0.75 | c | Butter; softened | | 0.75 | c | Sugar | | 3.00 | | Egg yolks | | 4.00 | ts | Orange flower water | | 2.00 | tb | Milk | | 0.75 | c | Currants | | 4.00 | c | All-purpose flour | | 1.00 | pn | Salt | | --------- | GLAZE --------- | | 1.00 | | Egg white; lightly beaten | | 2.00 | tb | Superfine sugar |
Instructions:
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.
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