Name: Easter Cookies
Ingredients: 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; 1 Egg white; lightly beaten; 2 tb Superfine sugar

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cookies	54	Servings

INGREDIENTS

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
1		Egg white; lightly beaten
2	tb	Superfine sugar

INSTRUCTIONS

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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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