December 17, 2009


At the begining of the month I mentioned, that this year I am going to bake mainly Swiss cookies for Christmas. Before I decided for one I checked a smaller bunch of recipes, but at the end I chose again Robert's recipe. Mailänderli are traditional Swiss butter cookies with a light lemon flavour. When I baked them I wasn't sure how dark the glaze should be and as you can see they turned out quite light, but nevertheless they are very delicious!

250 g butter
250 g sugar
450-500 g flour
zest of 1/2 a lemon
1 egg
1 egg yolk

1 pinch of salt
1 egg yolk and some cream for the glaze

Whisk butter and sugar in a warm bowl unil fluffy. Stir in egg, egg yolk and lemon peel and whisk for 10 minutes. Sift flour and knead a dough, but be fast. Leave it in the fridge for 2-3 hours. Roll out dough about 1 cm thick and cut out cookies. Leave them again for 2-3 hours in the fridge. Preheat oven to 180°C. Glaze cookies with the egg yolk-cream mixture and bake them for 13-15 minutes.

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