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Easter Cookies: Preheat oven to 350 degrees F (177
degrees C) with rack in center of oven. Line two baking sheets with parchment
paper. Set aside.
In the bowl of
your electric
mixer (or with a hand mixer), cream the butter. Add the sugar and beat until
light and fluffy
(about 2 minutes). Beat in egg yolk and vanilla extract.
In a
separate bowl, whisk together the flour, salt, and ground cinnamon. Add the dry ingredients to
the egg mixture and beat until incorporated. Add the currants and chopped mixed
peel and enough milk to give a fairly soft dough.
Transfer the dough
to a lightly floured surface and roll out to a thickness of 1/4 inch (5 mm). Cut
into shapes using your favorite cookie cutter. Place on the prepared baking
sheet.
In a small bowl,
lightly beat the egg white. Brush the tops of the cookies with the egg white and
sprinkle with a little granulated white sugar (if desired). Bake in the
preheated oven for about 12 to 15 minutes, or until lightly browned. Remove from oven and place on a wire rack to
cool.
Makes about 24 - 3 inch
(7.5 cm) cookies.
Sources:Berry,
Mary. 'Mary Berry's Ultimate Cake Book'. BBC Books. London: 1994.
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