SUCH a traditional Swiss Christmas Cookie
UNSALTED butter, softened - 300 grams
Sugar - 220 grams
The grated peel (zest) of one lemon
Egg Yolks - 5
Flour - 475 grams
Beat the butter to a very soft and light consistency.
Slowly add sugar and continue to beat well
Add grated lemon peel and the egg yolks. Mix well.
Add 1/2 theflour a bit at a time and mix well. Then
Add the rest of the flour by hand. Knead in.
Put in fridge for 1 hour
Roll out 1/2 the dough to 1/4 inch thick. Use medium
sized cookie cutouts and put on buttered cookie sheet.
Mix one egg yok with a pinch of sugar and brush the tops
of the cookies.
Cool again in the fridge.
Bake at 365 for 5 minutes, turn the sheet around and bake for 5 more minues!
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