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.

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