This is another Christmas cookie tradition. The original “Mailänderli” are just painted with an egg wash, but everyone prefers them with loads of sprinkles!
An alternative is to dip them in chocolate, but in that case, I don’t recommend adding the lemon zest.
Ingredients
- butter at room temperature, 250g
- sugar, 225g
- (salt if butter is unsalted)
- eggs, 3 + 1 for egg wash (if using)
- lemon zest, 1
- flour, 500g
- kirsch, 1 Tbsp
- powder sugar, a few Tbsp
- sprinkles
Preparation
- Mix the butter until it resembles a cream
- Add sugar, lemon zest and kirsch
- Mix the eggs together and add slowly to the butter-sugar mix so the dough is fluffy
- Add the flour
- Rest the dough in the fridge for a few hours or overnight
- Roll out to about 1/2 cm thickness
- Cut with cookie cutter
- Brush with eggwash (1 egg + little water) if using. Not if you will be adding sprinkles
- Cook 9-11 minutes at 200°C (depending on the size of the cookie cutters)
- Let the cookies cool
- Mix some powder sugar with very little water (add one drop at a time until obtaining the consistency of runny glue)
- Brush the cookies with the sugar “glue”
- Decorate with sprinkles
- Let dry a few hours before putting in a box
