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Mailanderli (rolled buttery lemon cookies)

Artist: _ Yield: 50
Categories: Cookies & Bars, Desserts, Fruits, Lemon, Scandinavian, Swedish Rating: 0
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Ingredients:
1/2 cupButter, slightly softened (1
-stick)
2/3 cupGranulated sugar, plus more
-for garnishing
1 largeEgg
Finely grated peel (yellow
-part only) of 1 large
Lemon
1 3/4 cupAll-purpose or unbleached
-white flour
1 largeEgg yolk beaten with 1
-tablespoon water
For glazing cookies.
Procedures:
1Grease several baking sheets and set aside.
2With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy.
3Beat in the sugar until well blended and smooth.
4Beat in the egg and lemon peel.
5With the mixer at low speed, beat in the flour just until evenly incorporated.
6Divide the dough in half.
7Place each portion between large sheets of waxed paper.
8Use a rolling pin to roll out the dough to a scant ?inch thick.
9Check the undersides and smooth out any wrinkles in the waxed paper.
10Stack the rolled portions on a tray or baking sheet.
11Refrigerate for about 20 minutes or until cold and firm, but not hard.
12Heat the oven to 375°F.
13Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper.
14(this makes it easier to lift the cookies from the paper later).
15Replace the paper and turn the dough over.
16Peel of the second layer of paper.
17Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies.
18Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets.
19Reroll the dough scraps between waxed paper; rechill in the refrigerator.
20Repeat the process with the second portion of dough.
21Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel.
22Sprinkle the tops lightly with granulated sugar.
23Repeat until all of the cookies are garnished.
24Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges.
25Let cool on the baking sheets for about 2 minutes.
26Transfer to wire racks and let stand until thoroughly cool.
27Store airtight for up to a week.
28Freeze for longer storage.
29Makes 50 to 60 cookies.
30[the baltimore sun; november 25, 1990]