Mailaenderli
This weekend we took a little break and headed up to Beaver Creek for some powder brought by the snow storms earlier in the week. It was misty and cloudy so we didn't take any pictures but the snow was soft and nice in some spots for early season skiing.
Before we left I managed to bake some Mailaenderli, another typical Swiss favourite from an assortment of doughs I mixed, waiting in the refridgerator to be rolled out. They came from a terrific article I found here written by Nick Malgieri. The recipe for Basler Brunsli in my last post is also shared here. The Mailaenderli are very delicate buttery cookies, plain and simple compared to other types of heavily spiced and flavorful seasonal cookies. It's subtle flavors are probably best enjoyed with a hot cup of cocoa or a cup of tea.
The recipe is below if you are having trouble downloading the article.
Mailaenderli- Little Milanesi
by Nick Malgieri
Ingredients
Dough
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup sugar
3 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
Egg Wash
1 large egg
1 large egg yolk
1 pinch salt
2 cookie sheets or jelly roll pans covered with parchment or foil
Method
For the dough, beat the butter and sugar with an electric mixer on medium speed until light, about 3 minutes. Beat in the egg yolks, one at a time, beating smooth after each addition. Beat in the vanilla. Remove the bowl from the mixer and sift the flour over the butter mixture, thoroughly folding it in with a rubber spatula. Scrape the dough onto a piece of plastic wrap and form it into a 10-inch square, about 1/2-inch thick. Slide the dough onto a cookie sheet and chill it for at least 2 hours, or until it is firm. The dough may be made several days ahead.
When you are ready to roll out the cookies, make the egg wash. Whisk all the ingredients together and strain them into a measuring or other cup. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Remove the dough from the refrigerator and cut the square into quarters. Place one of the quarters on a lightly floured work surface and return the remaining ones to the refrigerator. Lightly flour the dough and gently press it with a rolling pin to soften it slightly. Roll the dough to a 6-inch square. Use a fork to streak the top of the dough in a series of straight stripes about 1/16-inch deep. Cut the dough into 2-inch rounds or diamonds with a lightly floured cutter. Arrange the Mailaenderli on the prepared pans about an inch apart in all directions. Repeat with the remaining dough. At the end re-roll the scraps to make more cookies. After all the cookies are cut, paint them carefully with the egg wash. Place the pans of cookies in the oven and immediately lower the temperature to 325 degrees. Bake the cookies for about 20 minutes, or until they are pale golden and firm.10.Cool on the pans on racks. Store the Mailaenderli in a tin or plastic container with a tight-fitting cover between sheets of wax paper.
Before we left I managed to bake some Mailaenderli, another typical Swiss favourite from an assortment of doughs I mixed, waiting in the refridgerator to be rolled out. They came from a terrific article I found here written by Nick Malgieri. The recipe for Basler Brunsli in my last post is also shared here. The Mailaenderli are very delicate buttery cookies, plain and simple compared to other types of heavily spiced and flavorful seasonal cookies. It's subtle flavors are probably best enjoyed with a hot cup of cocoa or a cup of tea.
The recipe is below if you are having trouble downloading the article.
Mailaenderli- Little Milanesi
by Nick Malgieri
Ingredients
Dough
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup sugar
3 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
Egg Wash
1 large egg
1 large egg yolk
1 pinch salt
2 cookie sheets or jelly roll pans covered with parchment or foil
Method
For the dough, beat the butter and sugar with an electric mixer on medium speed until light, about 3 minutes. Beat in the egg yolks, one at a time, beating smooth after each addition. Beat in the vanilla. Remove the bowl from the mixer and sift the flour over the butter mixture, thoroughly folding it in with a rubber spatula. Scrape the dough onto a piece of plastic wrap and form it into a 10-inch square, about 1/2-inch thick. Slide the dough onto a cookie sheet and chill it for at least 2 hours, or until it is firm. The dough may be made several days ahead.
When you are ready to roll out the cookies, make the egg wash. Whisk all the ingredients together and strain them into a measuring or other cup. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Remove the dough from the refrigerator and cut the square into quarters. Place one of the quarters on a lightly floured work surface and return the remaining ones to the refrigerator. Lightly flour the dough and gently press it with a rolling pin to soften it slightly. Roll the dough to a 6-inch square. Use a fork to streak the top of the dough in a series of straight stripes about 1/16-inch deep. Cut the dough into 2-inch rounds or diamonds with a lightly floured cutter. Arrange the Mailaenderli on the prepared pans about an inch apart in all directions. Repeat with the remaining dough. At the end re-roll the scraps to make more cookies. After all the cookies are cut, paint them carefully with the egg wash. Place the pans of cookies in the oven and immediately lower the temperature to 325 degrees. Bake the cookies for about 20 minutes, or until they are pale golden and firm.10.Cool on the pans on racks. Store the Mailaenderli in a tin or plastic container with a tight-fitting cover between sheets of wax paper.
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