Recipe - Easter Cookies

Three fourths cup Butter; softened
Three fourths cup Sugar
3 Egg yolks
4 teaspoon Orange flower water
2 tablespoon Milk
Three fourths cup Currants
4 cup Allpurpose flour
1 pn Salt

GLAZE
1 Egg white; lightly beaten
2 tablespoon 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 1/8inch thickness. Using a round
21/2inchfluted 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