Rose or Orange Flower Currant Cookies

Ingredients

• 2 cups All-purpose flour, sifted (1 pound in original recipe)
• 1 cup Unsalted butter, softened (Half a pound in original recipe)
• 7 ounces Granulated sugar (About 1 cup; originally loaf sugar)
• 7 ounces Dried currants, cleaned (About 1 1/3 cups)
• 0.25 teaspoon Nutmeg, freshly grated (To taste)
• 2 tablespoons Cold water (As needed to form dough)
• 2 tablespoons Rose water or orange flower water (Choose one variety)
• 2 tablespoons All-purpose flour for dusting (For baking tins)

Instructions

1. 1Sift the flour into a large mixing bowl. Add the softened butter to the flour.
2. 2Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This should take about 5 minutes of working the mixture.
3. 3Add the sugar, currants, and grated nutmeg to the flour-butter mixture. Mix well to distribute evenly throughout.
4. 4Combine the cold water and rose or orange flower water. Add to the dry mixture gradually, mixing until a cohesive dough forms. You may not need all the liquid.
5. 5Preheat oven to 350°F (175°C). Dust baking sheets lightly with flour.
6. 6On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
7. 7Using a round cookie cutter (about 2-3 inches in diameter), cut the dough into round cakes. Gather scraps, re-roll, and cut additional cookies.
8. 8Prick each cookie several times with a fork to prevent puffing. Arrange cookies on the prepared baking sheets, spacing them about 1 inch apart.
9. 9Bake in the preheated oven for 12-15 minutes, until the edges are just beginning to turn golden. The cookies should remain pale.
10. 10Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.