These traditional Easter cookies have a nice flavorful blend of candied lemon peel, spices, and currants, and a sprinkled sugar topping.

Easter Cookies

Ingredients:

Dough:

2½ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1 cup unsalted butter, room temperature

¾ cup granulated sugar

1 large egg, separated

1 tablespoon candied lemon peel, finely chopped

¼ cup currants

Topping:

4 to 5 teaspoons granulated sugar

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
2. In a small mixing bowl, combine flour, cinnamon, nutmeg, allspice, and cloves. Whisk together to mix. Set aside.
   
   
3. In a large bowl, using an electric mixer, combine the butter and sugar; beat together until well mixed. Add the egg yolk and continue beat until well mixed. Add the flour mixture, beating until mixed in. Add the candied lemon peel and currants and stir with a wooden spoon to mix in.
   
   
4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a 1/8 inch to ¼ inch thickness. Cut dough with a round 2½ inch scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Re-roll and cut out the scraps.
   
   
5. In a small bowl, lightly beat the egg white with a fork or wire whisk. Set aside.
   
   Bake and Topping:
6. Place cutout dough 2 inches apart on baking sheets. Bake 10 minutes. Remove from oven. Using a pastry brush lightly brush egg white over each cookie and sprinkle with about 1/8 teaspoon granulated sugar.
   
   
7. Return cookies to the oven and continue baking another 5 to 8 minutes or until lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Makes about 3½ dozen cookies
   
   TheBakingPan.com
   
   Adapted from:
   Baking and Desserts, Parragon, UK, 2009,
   
   Walden, Hilaire, The Great Big Cookie Book, Hermes House, London, 2008

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