Easter Cookies Recipe
Servings: 12
Ingredients
- 3/4 c. Butter, softened
- 3/4 c. Sugar
- 3 x Egg yolks
- 4 tsp Orange flower water
- 2 Tbsp. Lowfat milk
- 3/4 c. Currants
- 4 c. All-purpose flour
- 1 pch Salt
- 1 x 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 till creamy. Beat in egg yolks, orange flower water and lowfat milk. Add in currants. Sift flour and salt into bowl; fold in to create a fairly stiff dough. Knead lightly on a floured surface till 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 till dough is used up. Bake cookies 10 min. Remove from oven. Brush cookies with beaten egg white; sprinkle lightly with superfine sugar. Return to oven for about 5 min longer or possibly till lightly browned. Remove from baking sheets to wire racks; cold. Store in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 105 | 32% |
| Total Fat 11.97g | 15% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 97mg | 4% |
| Potassium 132mg | 4% |
| Total Carbs 52.42g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 20.1g | 13% |
| Protein 4.88g | 8% |
