English Kitchen Cookies Recipe
Ingredients
| 1 pound Basic Puff Pastry | ||
| Butter | 1/4 Cup (16 tbs) | |
| Currants | 1 Cup (16 tbs) | |
| 1/2 cup chopped candied peel | ||
| Ground almonds | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1 Teaspoon, grated | |
Directions
Preheat oven to 450°F.
Divide pastry into 2 equal-size pieces; roll each into thin square.
Melt butter.
Add currants, peel, almonds, and spices; mix well.
Spread on 1 pastry square to within 1/2 inch of edge; moisten edges with water.
Cover with second pastry square; press edges well together.
With back of knife mark pastry top into squares, without cutting through filling.
Put on baking sheet.
Bake about 25 minutes.
Sprinkle with sugar; divide into squares while still warm
Divide pastry into 2 equal-size pieces; roll each into thin square.
Melt butter.
Add currants, peel, almonds, and spices; mix well.
Spread on 1 pastry square to within 1/2 inch of edge; moisten edges with water.
Cover with second pastry square; press edges well together.
With back of knife mark pastry top into squares, without cutting through filling.
Put on baking sheet.
Bake about 25 minutes.
Sprinkle with sugar; divide into squares while still warm
Chef
