(More) Holiday Nibbles

i have a weakness for sweet things… and recently, i’ve discovered my affinity for baking holiday cookies, too! mailänderli, even – a swiss holiday butter cookie. so this is a potpourri post, dedicated to a variety of (last minute) holiday nibbles: mailänderli, christmas tree sugar cookies and sugared cranberries (which, by the way, you can use with cheese as an appetizer, on their own, as cake tops or even for cocktails.

christmas tree forest cookies
makes about 20 large cookies
recipe adapted from elisabeth fülscher’s (a swiss legend) cookbook
ingredients:
125 g butter, room temperature
1 pinch salt
80 g sugar
2 yolks
1 organic orange, zest
1 tbsp. orange juice
250 g flour
confectioners’ sugar and a little milk for the glaze
green food coloring, colored sugar, sprinkles, edible pearls etc.
ingredients:
cream the butter with a mixer. add sugar and yolks and mix for 10 minutes, until the mixture is fluffy. sieve in the flour, add the orange zest and juice and combine everything until a dough forms. this might be a little hard, as the dough is awfully crumbly. but don’t despair! simply press it together again and again. cover with cling film and let cool for at least 1 hour or overnight. roll out on a lightly floured surface to about 1 cm thickness and cut out cookies. bake at 160 degrees c / 320 f for about 20 minutes. let cool on a wire rack. make differently colored glazes, then decorate to your heart’s content.
mailänderli – milanese cookies
makes about 20 large cookies
recipe adapted from elisabeth fülscher’s (a swiss legend) cookbook
ingredients:
125 g butter, room temperature
125 g sugar
1 egg
1 organic lemon, zest
250 g flour
2 yolks, for brushing
coarse sugar, for decorating
directions:
prepare the dough for the mailänderli the same way as for the christmas tree cookies (above). cream butter, sugar and egg together for a while (a long while), add lemon zest and flour. refrigerate. roll out. cut out. brush with egg yolks and sprinkle with coarse sugar. bake at 160 c / 320 f for about 20 minutes. let cool.

You May Also Like