Mailänderli

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 3 eggs
• 1 pinch of salt
• 1 lemon(s), zest, grated
• 500 g flour
• 2 egg yolks

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Perhaps the most typical Swiss Christmas cookies, approx. 70 pieces

Whisk the margarine until smooth, add the sugar and eggs, and beat until fluffy. Combine the salt, grated lemon zest, and flour, stir into the butter mixture, and refrigerate for one hour. Roll out the dough to a thickness of 3-4 mm, cut out various shapes, and brush with egg yolk. Bake for about 10 minutes at approximately 200 degrees Celsius in the center of a preheated oven. VARIATIONS: Black and White Pastry: Divide the fluffy mixture in half, mix 40 g of chocolate powder into one half. Divide the flour and add. “Schnäggli”: Roll out the light and dark dough to a thickness of 2 mm, brush the light dough with egg white, place the dark dough on top, and brush with the same amount. Roll up like a roulade and refrigerate for one hour. Cut into 4 mm thick slices. “Äugli”: Form the dark dough into a roll (3 cm thick). Roll out the light dough to a thickness of 3 mm, brush with egg white, and place it around the dark roll. Refrigerate for one hour. Cut into 4 mm thick slices. Bake: Same as Mailänderli. Tip: Mailänderli dough can also be used to make pretzels. Form rolls (3 cm thick), cut thin slices, and bake on a pretzel iron.