Swiss Christmas cookies (part 2 of 2)

Mailaenderli (a delicate, lemony sugar cookie)

1 1/4 cups butter
1 1/8 cups sugar
a pinch of salt
3 eggs
zest of 1 lemon
3 3/4 cups of flour
1 egg yolk , diluted

Cream the butter, stir in sugar, salt and eggs until smooth
Grate lemon zest over the mixture
Fold in the flour and mix until a dough forms
Cover the bowl and refrigerate dough for 2 hoursWith a rolling pin roll the dough out until it’s 1/4 inch thick
Use your favorite festive cookie cutters, cut out shapes and place on a wax paper-lined  baking sheet
Brush the cookies with the egg yolk mixture
Bake at 400 degrees for ~8 minutes, until golden

(recipe courtesy of Betty Bossi)


One thought on “Swiss Christmas cookies (part 2 of 2)

  1. Pingback: Compost Cookies | our snacks

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