The tiny state of Liechtenstein is squashed between Switzerland and Austria and shares many dishes with its neighbors. Schnitzel, rösti and käsknöpfle (a kind of spaetzle) are washed down with strong local schnapps or a glass of Liechtensteiner wine. The Liechtensteiners do not seem very adventurous in the cookie department. The most popular Christmas cookie is said to be the classic butter cookie. There is nothing wrong with that of course and they do add a generous amount of grated lemon rind to it. The mailänder cookie is a wonderfully easy cookie to bake and you can make any variation you can think of quite easily. The mailänder cookie holds its shape well, so for Christmas you can use any shape cookie cutter you can get your hands on. I used stars and moons and will make holes in them later so I can hang them in my tree.
Mailänder cookie from Liechtenstein
for ± 30 cookies
125 grams (1 stick ± 1 tbs) soft butter
125 grams (½ cup) caster sugar
3 egg yolks
250 grams (2½ cups) flour
pinch of salt
grated rind of 1 organic lemon
With a mixer beat the butter with the sugar ± 5 min. until light and creamy.
Add 2 egg yolks and beat in well.
Add the flour, salt and grated lemon and quickly bring together into a soft dough.
Leave in the fridge to rest and firm up for about 1 hour.
Preheat the oven to 185°C / 365°F. Roll out the dough to about ½ cm / ⅕ inch thick and cut out cookies with a cookie cutter. Bring the rest of the dough together, roll out and cut out cookies again. Continue until all the dough has been used.
Place the cookies on a baking sheet lined with baking paper. Beat the last egg yolk and brush the cookies with it. Bake the mainlander cookies in the middle of the oven for ± 10 min. until done. Take from the oven and let cool on the baking sheet.
This post is also available in: Dutch