Wonderfully delicious cookies! They taste a bit like shortbread, but also delightfully tangy. In my test batch (1/4 of the original recipe yield), I substituted freshly squeezed orange juice for half of the milk. Also, I just brushed the cookies with the whites from the egg yolk, instead of wasting a whole egg. However, I didn't really understand what shape these were supposed to be, and I ended up making a rather odd looking thing. For a few of them, I rolled them into balls and flattened them slightly, making nice little round cookies. I put an almond in the center of some. For my next batch, I plan to make them in the shape of crosses, for Easter; my mom suggested that I make them with lemon, which I may try also.
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