Mailenderli
Delight your taste buds with Mailänderli, a traditional Swiss cookie that’s a must-have during the holiday season! These buttery, tender treats balance rich simplicity with a zesty hint of lemon, making them irresistibly flavorful. Featuring a shortbread-like texture, these cookies are effortlessly crafted using pantry staples like unsalted butter, sugar, and eggs, complemented by fragrant lemon zest. The dough is chilled for easy handling, then rolled and cut into festive shapes. A glossy glaze of egg yolk and cream adds a golden finish, giving them a beautifully crisp edge after baking. Perfect for holiday cookie platters or as a delightful gift, these easy-to-make Mailänderli cookies stay fresh for up to two weeks, ensuring you can enjoy their melt-in-your-mouth goodness all season long. With a quick prep time and batch-friendly servings, this timeless recipe is perfect for festive baking adventures!
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Recipe Information
Ingredients
- 250 g Unsalted butter, softened
- 250 g Granulated sugar
- 2 large Eggs
- 1 lemon Lemon zest
- 500 g All-purpose flour
- 1 large Egg yolk
- 1 tbsp Heavy cream or milk
Instructions
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the grated lemon zest and mix well.
Gradually add the flour to the wet ingredients, mixing until a smooth, cohesive dough forms.
Divide the dough into two portions, flatten slightly into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat the oven to 200°C (400°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough to a thickness of about 5mm (1/5 inch). Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
In a small bowl, whisk together the egg yolk and cream (or milk) to make the glaze. Brush the glaze lightly over the tops of the cookies.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough, re-rolling scraps as needed.
Store the cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 635.5 g | 231% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 252.7 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 224 mg | 17% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
