Gateaux de Paques (Easter Cookies)

Grated rind and juice of 1 orange
Grated rind of 1 lemon
4 tablespoons butter, melted and cooled
3 eggs
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
3/4 teaspoon baking powder
3 cups flour
1 egg yolk (for brushing - optional)
Colored sugar or confectioners' sugar' (for sprinkling - optional)

In a large bowl, combine the orange rind and juice, lemon rind, cooled butter, eggs and vanilla extract. Beat with a wooden spoon until they are thoroughly mixed.

Add the sugar and baking powder with 1 cup of the flour. Stir to combine, then add the remaining flour 1 cup at a time until it is all incorporated.

Scrape down the sides of the bowl and press a piece of plastic wrap directly onto the surface of the dough. Refrigerate for 2 hours or until the dough is firm enough to roll into balls.

Heat the oven to 350 degrees F.

Roll the dough into small walnut-size balls and drop them 2 inches apart on lightly greased baking sheets. Leave them round or shape them into crescents. If using colored sugar, brush with egg yolk and sprinkle with sugar. Otherwise, leave plain.

Bake the cookies for 12 to 15 minutes or until they are cooked through but barely colored on top. Transfer to wire racks to cool. Dust the plain cookies with confectioners' sugar.

Makes about 30.