Directions

Dough

1. Process in a food processor:
   Granulated sugar
   Orange zest

2. Cream together until light and fluffy:
   Butter
   Orange sugar mixture from above

3. Beat in:
   Egg yolk
   Orange juice concentrate

4. Whisk together and add:
   All purpose flour
   Salt
   Baking powder

5. Stir in:
   Currants

6. Stir just until all ingredients are well blended; do not over mix.

7. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees.

   Roll dough out on a lightly floured counter to 1/4 inches thick and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

   Bake 8 to 10 minutes, until lightly colored.

   Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

8. To decorate cookies, spoon a generous tablespoon of orange glaze (recipe below) onto each cookie, then use a metal spatula to gently push and spread the glaze just up to the edges of the cookie.

   Hold the cookie level and gently shake it back and forth a few times to help distribute the glaze.

Orange Glaze

1. Melt 2 tablespoons butter, add 1 tablespoon orange juice and 1 1/2 cups confectioners' sugar. Stir until smooth, adding more orange juice a few drops at a time until the consistency is spreadable, but not runny.
2. Enjoy!