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Aunt Rose's English Scone Cookies
When Michael's Aunt Rose visited us in May of 1995, she brought not only her amazing energy and zest for life, she also packed a tin of her homemade cookies. They disappeared quickly and Rose promised me the recipe. I played around with the ingredients, adding fresh orange and English walnuts, so here you have it, the Morningstar version of Aunt Rose's cookies.
Cream butter and sugar, then add egg, orange zest, and milk. Add baking powder to flour and mix into the wet mixture. Stir in the raisins and chopped walnuts. Chill dough.
When dough has been chilled, roll into walnut-size balls. Dip tops into slightly beaten egg white, then sugar. Place sugar-side-up on an ungreased cookie sheet. Bake at 400 degrees for 12 to 15 minutes. Cool completely on a wire rack and store in an airtight container.
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