Ok, Christmas Cookies – let’s do this!
This year I thought I would bake traditional Swiss Christmas Cookies, to change things up a bit. If I have the time and the muse strikes me, I will also whip up some Pepperkaker, but the only ones I plan to make for Christmas this year are the Sarah Bernhardt Cakes and the Christmas Cupcakes.
These Swiss Holiday treats are called Mailänderli, which means small (cookies) from Milan. Apparently, they have existed for over 600 years and they are the most popular Christmas cookies in Switzerland. They have a wonderful taste of butter and lemon, and they are quite easy to make – I hope you’ll give them a try!
Recipe Mailänderi – Swiss Christmas Cookies
- 250 g butter, softened
- 250 g sugar
- 2 eggs
- zest of 1 orange, preferably organic
- about 500 g flour
2 egg yolks mixed with 2 tablespoons of milk for the egg wash
Using the paddle attachment of your stand mixer, cream the butter and the sugar until light and fluffy. Mix in the lemon zest. Add one egg at a time, mix well between each addition. Sift the flour and swiftly fold it in until the dough comes together. Form the dough into a disk, wrap it in plastic foil and let it rest in the fridge for at least one hour.
Preheat the oven to 200° C.
When you are ready, roll the dough on a lightly floured surface to 7-11 mm (0.3 – 0.5 inches) thick. Cut out shapes with cookie cutters and transfer to your baking sheets lined with parchment paper. Put the baking sheets in the fridge for 15 minutes before baking (or, as I do this time of year, I cover them with foil and put them on the balcony)
Brush the cookies with egg wash before baking for around 10 minutes.
Let the cookies cool on a wire rack, then transfer to an airtight container. The Mailänderli keep for a while, but I think they are best right away 😉.