Tuesday, April 2, 2013
Orange Currant Cookies
These delectable orange flavored currant studded wafer cookies are wonderfully light and flaky. They may be cut in any desired shape, but I like them in neat generous squares. They are delicious with a cup of tea in the afternoon, before the kids come home!
1 1/4 cups (1 1/2 sticks ) unsalted butter, softened
2/3 cup sugar
2 large egg
2 large egg yolk
2 tablespoons ground almonds
3 1/3 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup currants
grated zest of 2 oranges
1 large egg beaten with 1 tablespoon cream or milk, for glaze
1. In a large mixing bowl with an electric mixer, cream the butter and sugar together until light. Add the eggs, the yolks and the ground almond one at a time mixing well after each addition until well combined. Mix in orange zest to combine.
2. Sift the flour with the baking powder and salt and add to the butter mixture, mixing until partially incorporated, add currants and finish mixing to incorporate the currants into the dough until blended. Dump the dough onto your work table and gather together to form a dough ball. Wrap the dough with plastic wrap and refrigerate for about an hour.
3. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to a 15" X 15" square, about 1/4 " thick. Using a sharp knife or a crimped pastry cutter, cut or roll making 4 three inch cuts across and 4 three inch cuts down, making 25 three inch cookie squares. Place the squares on the parchment lined baking sheets and brush the cookies lightly with the egg glaze. Bake until light golden in color, about 22 minutes being careful not to over bake.
4. Cool the pan slightly then transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 2 weeks, if they last that long!