• Prep Time:
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  • Serves: 1 Servings


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Category: Fruit, Cookies

 Ingredients List

  • 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


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!

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