Easter Cookies Recipe
Yield: 54 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Butter, softened
3/4 cup: Sugar,
3: Egg yolks,
4 tsp: Orange flower water,
2 tbsp: Milk,
3/4 cup: Currants,
4 cup: All-purpose flour,
1 pinch: Salt,
GLAZE
1: Egg white, lightly beaten
2 tbsp: Superfine sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Cookies