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Easter Cookies Recipe  

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), beat the butter until smooth and creamy. 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.



1/2 cup (113 grams) unsalted butter

1/2 cup (100 grams) granulated white sugar

1 large egg, separated

1/2 teaspoon pure vanilla extract

2 cups (260 grams) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 - 3 tablespoons milk

1/3 cup (50 grams) currants or raisins

1/4 cup (40 grams) chopped mixed peel