Monday, December 24, 2007
Cookie cutters that don't cut it
I've got a friend and a sis who may know some Swiss, but I'm fluent in easy-to-make Swiss cookies.
This batch of Mailaenderli (my-lend'rrlee) was well received at the office. I'm guessing it's the buttery-eggy goodness. There's not much to the recipe (simpler is better). What follows is my adapted recipe. For real, these are too easy to not make them. ... Be careful on your choice of cutters though. Don't even eff with anything resembling a candy cane unless you like headaches.
Mailaenderli or Christmas Butter Cookies
1/2 cup butter
3/4 cup sugar
juice of one small lemon
2 eggs plus 1 egg yolk, beaten
2 1/2 to 2 3/4 cups all-purpose flour (I used about 3 or so cups)
Cream the butter. Gradually beat in the sugar, beating well after each addition. Beat in the lemon juice and the 2 whole eggs. Blend thoroughly. Stir in the flour, beginning with 2 1/2 cups. Knead the dough with the hands until it is smooth and clears the fingers. If it is too sticky, add more flour (and you will need more). Wrap the dough in waxed paper and chill for 4 hours or overnight. Roll out the dough on waxed paper to the thickness of 1/4 inch. Cut the dough with small fancy cookie cutters in shapes such as stars, hearts and crescents. Place them on a buttered and floured cookie sheet 1 inch apart. Brush with the beaten egg yolk. Bake in a preheated moderate oven (350 degrees) for about 15 minutes or until golden.