|1¼ cup||Butter; no substitutes|
|1 teaspoon||Vanilla extract|
|4 cups||All-purpose flour|
|2 teaspoons||Lemon peel; finely shredded|
|1||Egg yolk; beaten|
|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 ¼ inch thick on a lightly floured surface (or as directed below). Cut with desired 2- or 2½-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 ¼ inch thick. Cut into rings (use a 2 ½-inch round cutter, then cut with a 1-inch cutter to remove centers).
Brush with egg yolk and water mixture, and sprinkle with ¾ cup sliced almonds. Bake as directed. Makes about 48.
B1SHOP'S HATS: Roll Mailanderli douph· slightly less than ¼ inch thick.
Cut into 2-inch circles. Place about ⅛ 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 ¼ 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 ¾ cup.
FILLED HEARTS: Roll Mailanderli dough ⅛ 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@...> on Jan 1, 1998
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