We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Death: the end of excuses, the beginning of eternity

Mailanderli

0
(0)
CATEGORY CUISINE TAG YIELD
Fruits, Eggs Cookies, Fruit, Picture 1 Servings

INGREDIENTS

1 1/4 c Butter; no substitutes
1 c Sugar
1 ts Vanilla extract
2 Eggs
4 c All-purpose flour
2 ts Lemon peel; finely shredded
1 Egg yolk; beaten
1 tb Water
Powdered sugar icing; optional

INSTRUCTIONS

BEAT butter in a mixing bowl with an electric mixer on medium speed for 30
seconds. Add sugar and vanilla; beat till combined. Beat in eggs. Beat in
as much of the flour as you can with the mixer. Stir in remaining flour and
lemon peel with a wooden spoon. If necessary, knead dough till smooth.
Divide in half. Cover and chill for 1 to 2 hours or till easy to handle.
ROLL each half of dough 1/4 inch thick on a lightly floured surface (or as
directed below). Cut with desired 2- or 2 1/2-inch cookie cutters. Place on
an ungreased cookie sheet. Brush with a mixture of beaten egg yolk and
water. Bake in a 325 degree oven for 15 minutes or till edges begin to
brown. Cool on wire racks. Frost with tinted Powdered Sugar Icing, if
desired. Makes about 40.
POWDERED SUGAR ICING: Combine 2 cups sifted powdered sugar and 2
tablespoons milk in a mixing bowl. Stir in additional milk, 1 teaspoon at a
time, till it reaches desired consistency.
ALMOND RINGS: Roll Mailanderli dough 1/4 inch thick. Cut into rings (use a
2 1/2-inch round cutter, then cut with a 1-inch cutter to remove centers).
Brush with egg yolk and water mixture, and sprinkle with 3/4 cup sliced
almonds. Bake as directed. Makes about 48.
B1SHOP'S HATS: Roll Mailanderli douph· slightly less than 1/4 inch thick.
Cut into 2-inch circles. Place about 1/8 teaspoon jam in the center of
each; pinch three sides up, covering filling. Bake as directed. Drizzle
with powdered Sugar Icing. Makes about 100.
CHOCOLATE STARS: Roll Mailanderli dough 1/4 inch thick. Cut with star-shape
cutters. Bake as directed. Dip each warm cookie into Chocolate Glaze; place
a blanched almond in the center of each cookie. Or, dip cookies just
halfway into Chocolate Glaze and omit almonds. Makes about 60.
CHOCOLATE GLAZE: Heat 1 cup semisweet chocolate pieces, 4 tablespoons
strong coffee or water, and 4 teaspoons butter in a small heavy saucepan
over low heat, stirring till melted. Remove from heat; stir in I cup sifted
powdered sugar till smooth. Makes about 3/4 cup.
FILLED HEARTS: Roll Mailanderli dough 1/8 inch thick. Cut with heart-shape
cutter. Brush cutouts with the beaten egg yolk and water mixture Bake in
325 degree oven for 12 minutes or till edges begin to brown.
FOR FILLING, melt 6 ounces semisweet chocolate and 2 tablespoons butter or
margarine in a small heavy saucepan over low heat, stirring till smooth.
Beat together 2 eggs and 2 tablespoons coffee or water. Stir into chocolate
along with 2 tablespoons sugar. Cook and stir over medium heat till nearly
bubbly (do not boil). Chill till firm; beat with an electric mixer till
fluffy. Spread about 2 teaspoons of filling on the bottom of half of the
hearts. Top with remaining hearts, bottoms down. Drizzle cookies with
melted candy coating, if desired. Makes about 42.
NOTES : For the Bishop Hats I use pie filling instead of jam.  They came
out excellent. These varieties with the same dough is very decorative
around the holidays!
Recipe by: Better Homes Pub. Christmas Cookies 1997
Posted to EAT-L Digest  by Marie Smith <craftee@SPRYNET.COM> on Jan 1, 1998

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?