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
-GLAZE-
1 Egg white; lightly beaten
2 tb 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 1/8-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.
Yields
54 Servings