Sedgemoore Easter Bisquits

Name: Sedgemoore Easter Bisquits
Ingredients: 3/4 cup dried currants; 2 tablespoons brandy; 3/4 cup whole-wheat pastry flour; 2/3 cup all-purpose flour; 1/2 teaspoon salt; 4 ounces (1 stick) unsalted butter, slightly softened; 1/2 cup sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground allspice; 1 large egg, beaten; 1 teaspoon vanilla extract; 3/4 cup sifted confectioners' sugar; 4 teaspoons milk.

14 ingredients

1 steps

Ingredients

3/4 cup dried currants
2 tablespoons brandy
3/4 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, slightly softened
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup sifted confectioners' sugar
4 teaspoons milk.

Directions

1

{"0":"1. Place currants in small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment.","2":"2. Place flours and salt in mixer. Mix briefly on low speed to blend. Dice butter, add to mixer bowl and mix on low speed until blended with flour to make a crumbly mixture. Whisk sugar and spices together and add to mixer. Mix on low. Add egg, 1\/2 teaspoon vanilla, currants and brandy, and mix on low just until clumps of dough start to form. Turn dough out on work surface. Knead briefly to smooth.","4":"3. Roll out about 3\/8-inch thick. Use a 2 1\/2-inch-round cutter, preferably fluted, to cut rounds. Reroll scraps. Place rounds on baking sheet. Bake about 25 minutes, until lightly browned. Transfer cookies to a rack. Mix confectioners' sugar with milk and remaining vanilla, and brush on warm cookies. When glaze has set, brush on a second coat. Allow to cool completely. If desired, wrap in packages of three and tie with pastel ribbon.","6":"Yield: 18 cookies."}