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| Mailänderli |
Mailänderli are typical Swiss(-German) Christmas cookies. The name Mailänderli seems to refer that the cookies would originate from the city of Milan (Mailand in German) but there is no proof to support any kind of connection. According to the website Kulinarisches Erbe der Schweiz Mailänderli are the most eated Christmas cookies in Switzerland. Andreas Morel, a culinarist from Basel, thinks that Mailänderli belong to the Swiss cookie classics already since 18th century. The form of the cookies is not specific. They can be e.g. stars, hearts half moons...
My recipe is from the course material of Kreativer Süssspeisenkurs from Gabriela Holenstein, but I did some chages to the instructions.
Mailänderli
200 g wheat flour
100 g butter
100 g caster sugar
40 g egg
6 g vanilla sugar
lemon zest
* Shift together wheat flour, vanilla sugar and lemon zest
* Cream the butter and sugar with paddle attachment until light and fluffy
* Add egg while continuing to mix with the paddle attachment
* Add the flour mixture but avoid excess kneading
* Place the dough into a fridge for about an hour
* Roll out the dough, 6-8 mm thick
* cut out the desired forms
* brush with eggwash and place in a cool place to dry a bit
(fridge or like I did terrace)
* repeat the brushing couple of times
*It's good to cool down the cookies and let the eggwash dry before baking
because otherwise it might bubble in the oven
* Bake at 200 C for about 6 min
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| Rolling our the dough and cutting out hearts |
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| Eggwash brush |
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| Ready to enjoy! |
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