Mailänderli
Recipe
250 g butter
place in a bowl, stir until smooth
250 g sugar
3 eggs
add and beat until fluffy
1 pinch of salt
1 lemon zest
grated
500 g semi-white flour type 700
fold in, combine and refrigerate
Shaping: Roll out dough 5 mm thick (use dough sticks/guides). Cut out with cookie cutters, place on baking trays and brush with egg yolk.
Baking: Bake approx. 10 min. in the middle of the oven at 200°C
Variation: Black and White Cookies Divide the fluffy mixture in half, mix 40 g cocoa powder into one half, divide the flour quantity and add accordingly. Schnäggli: Roll out the light dough and the dark dough to 2 mm thickness, brush the light dough with egg white, place the dark dough on top, brush as well. Roll up like a roulade and refrigerate. Cut into 4 mm thick slices.
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