Easter Cookies

 Easter Cookies

Makes ~24

½ cup (125mL) unsalted butter

½ cup (125mL) sugar
1 large egg, separated

½ tsp (3mL) vanilla
2 cups (500mL) flour

¼ tsp (1mL) salt
½ tsp (2mL) cinnamon

2-3 tbsp (30-45mL) milk
1/3 cup (80mL) currants/raisins

¼ cup (60mL) chopped mixed peel

Preheat oven to 350°F. line 2 baking sheets with parchment paper. In bowl beat butter until smooth and creamy, add the sugar and beat until light and fluffy (~2 min). beat in egg yolk and vanilla. In separate bowl, whisk together flour, salt and cinnamon. Add the dry ingredients to the egg mixture and beat until incorporated. Add the currants and chopped mixed peel and enough milk to make a fairly soft dough. Roll out dough to a thickness of ¼” (5mm). Cut into shapes. Place on prepared baking sheets. In a small bowl lightly beat the egg white. Brush the tops of cookies with egg white and sprinkle with a little sugar (if desired). Bake 12-15 min or until lightly browned

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