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Easter Cookies

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  • 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


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