Easter Cookies

Ingredients and Instructions

3/4 c Butter; softened

3/4 c Sugar

3 Egg yolks

4 ts Orange Juice

2 tb Milk

3/4 c Currants

4 c All-purpose flour

1 pn Salt

Easter Cookie Glaze

1 Egg white; lightly beaten

2 tb powdered sugar

Food Coloring (optional)

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 juice, 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 egg white mixture; sprinkle lightly with powdered 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.

Easter Cookie Glaze:

Mix together the egg and powdered sugar. Add a few drops of food coloring,

if desired