Mailanderli
By: Anonymous
Published: Wednesday, December 2, 2009 - 3:19am

Ingredients




1 1/4 cups Butter, no substitutes
1 cup Sugar
1 teaspoon Vanilla extract
2 Eggs
4 cups All-purpose flour
2 teaspoons Lemon peel, finely shredded
1 Egg yolk, beaten
1 tablespoon Water
Powdered sugar icing, optional

Preparation

1 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. 2 Divide in half. Cover and chill for 1 to 2 hours or till easy to handle. 3 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. 4 Makes about 40. 5 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. 6 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). 7 Brush with egg yolk and water mixture, and sprinkle with 3/4 cup sliced almonds. Bake as directed. 8 Makes about 48. 9 B1SHOP'S HATS: Roll Mailanderli douph slightly less than 1/4 inch thick. 10 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. 11 Makes about 100. 12 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. 13 Makes about 60. 14 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. 15 Makes about 3/4 cup. 16 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. 17 FOR FILLING, melt 6 ounces semisweet chocolate and 2 tablespoons butter or margarine in a small heavy saucepan over low heat, stirring till smooth. 18 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. 19 Makes about 42. 20 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!