Directions

1. 1. Sift the flour, baking powder, allspice and salt into a medium bowl.
2. 2. Beat the butter and 1/3 cup of sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg yolk, beat until just blended. Mix in the dry ingredients, currants, candied peel and brandy until well blended.
3. 3. Add enough milk to form a soft but not sticky dough. Cover with plastic wrap and refrigerate for 30 minutes.
4. 4. Preheat the oven to 375 degrees F. Prepare two sheet pans with cooking spray.
5. 5. Roll out the dough to a thickness of 1/4 inch. Use a two inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll and continue cutting out cookies until all the dough is used.
6. 6. Use a spatula to transfer the cookies to a cookie sheet, place them about one inch apart. Prick all over with a fork.
7. 7. Bake one sheet at a time for 10 minutes. Beat the egg white lightly in a small bowl. Remove the cookie sheet from the oven and brush the cookies with the beaten egg white and sprinkle with the remaining sugar.
8. 8. Bake for five to ten minutes more or until lightly browned. Let the cookies cool on the sheets until the cookies firm slightly then transfer to wire racks and let cool completely.