(More) Holiday Nibbles

(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.

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christmas tree forest cookies
makes about 20 large cookies
recipe adapted from elisabeth fülscher’s (a swiss legend) cookbook
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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.
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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.
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mailänderli – milanese cookies
makes about 20 large cookies
recipe adapted from elisabeth fülscher’s (a swiss legend) cookbook
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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
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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.
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