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