Mailenderli Recipes

MAILAENDERLI

Mailaenderli image

These are sweet Swiss cookies. We usually make them for Weihnachten (Christmas Eve) and top them with sprinkles but they are appropriate year-round.

Provided by Cindy Krafft

Categories World Cuisine Recipes European Swiss

Time 2h10m

Yield 50

Number Of Ingredients 8

Ingredients

4 eggs
1 ¼ cups white sugar
1 ⅛ cups butter, melted and cooled to lukewarm
1 pinch salt
4 cups all purpose flour
1 ½ teaspoons grated lemon zest
2 egg yolks, beaten
seasonal colored sprinkles

Steps:

Whisk the eggs in a large bowl. Blend in sugar and beat until mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt. Gradually fold in the flour and lemon zest. Cover and refrigerate for at least one hour or, preferably, overnight.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

Nutrition Facts : Calories 104.9 calories, Carbohydrate 13.4 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 38.8 mg, Sugar 5.8 g

MAILANDERLI (SWISS BUTTERY LEMON COOKIES)

Mailanderli (Swiss Buttery Lemon Cookies) image

This is a traditional Swiss recipe for Mailanderli, delicate lemon-flavored butter cookies, that is popular in many cantons throughout Switzerland. It's a pretty standard recipe, and you'll find this very same recipe on many international cooking websites.

Provided by Northwestgal

Categories Dessert

Time 1h

Yield 76 cookies, 38-50 serving(s)

Number Of Ingredients 7

Ingredients

1 lb unsweetened butter, softened
1 cup sugar
6 egg yolks
1 tablespoon vanilla
5 cups all-purpose flour
2 lemons, zest of
1 egg

Steps:

Preheat oven to 325°F
In a bowl, cream together butter and sugar. Add egg yolks, vanilla, and lemon zest, and mix well. Gradually add flour while stirring. Chill.
Roll out dough to 1/4-inch thickness, and cut into desired shapes.
Beat remaining egg, and brush each cookie with the beaten egg. Place cookies on a parchment-lined baking sheet, and bake for 20-24 minutes or until lightly golden.

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