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Easter Cookies: Preheat
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Line two baking
sheets with parchment paper.
In the bowl of
your electric
stand mixer, fitted with the paddle attachment (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. Scrape down the sides
and bottom of the bowl as needed.
In a
separate bowl, whisk together the flour, salt, and ground cinnamon. Add the
raisins and candied peel and toss with the flour. Add the dry ingredients to
the egg mixture, and beat until incorporated. Add enough milk to give a fairly
soft dough that can be easily rolled.
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,
using a wire whisk, beat the egg white until frothy. Using a pastry bursh, brush the tops of the cookies with the egg white and
sprinkle with sugar (I used sparkling sugar). Bake in the
preheated oven for about 13 to 15 minutes, or until
brown around the edges. Remove from oven and place on a wire rack to
cool. Store in an airtight container at room temperature.
Makes about 24 - 3 inch
(7.5 cm) cookies.
View comments on this recipe on YouTube
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