Today I’ll show you the most loved (and baked) Christmas cookies of the Swiss: Mailänderli (that’s Swiss German). No Christmas without Mailänderli, that’s for sure!
They are made out of some very basic ingredients: butter, sugar, eggs, flour and lemon zest. So simple – and soooo good!
As they are such an incredible classic (where I live) I was rather sceptical when my friend Lucia told me that she wanted to bake a vegan version. So, we met up, both with our doughs prepared and started baking!
As you can see on the picture, the vegan Mailänderli don’t have that yellow colour (that the traditional ones get from the egg yolk with which I covered them). Also, they do not taste exactly the same. Lucia also tried some other vegan Christmas Cookies and it seems that those which only use egg whites (and no yolks) are much easier to copy. Still, the vegan Cookies are definitely worth a try – if you’d like to know what traditional Mailänderli taste like I would, however, recommend the non-vegan version.
Finally, I’d like to thank you for stopping by my page – I really appreciate this and wish you a MERRY CHRISTMAS and a happy New Year!
Mailänderli (traditional and vegan)
Preparation time: about 1h (+ 2h to cool the dough)
Baking time: 9-11 min
Yield: about 60 cookies (depending on how big your cookie cutters are)
| Ingredients (traditional version):
1 pinch of salt
1 lemon (zest and 1 tbsp. juice)
1 egg yolk, diluted (e.g. with a bit of cream)
maybe coarse sugar (to decorate before baking)
| Ingredients (vegan version):
1 pinch of salt
4-6 tbsp. soy cream
1 lemon (zest)
maybe as a frosting (apply before baking)
4 EL soy cream
1 tbsp. water
1 pinch of sugar
1 pinch of curcuma
- Let the butter get soft at a warm place. Then, whisk until very soft.
- Add sugar, salt and eggs and whisk until the mixture is light.
- Add the zest of a (well washed!) lemon. Add a tablespoon of lemon juice of the same lemon and whisk again.
- Sieve and add the flour. Combine to form a dough and let it cool down for about 2 hours at a cool place.
- Preheat the oven to 200°C. Prepare baking tins covered with baking parchment.
- Spread the dough (8mm thick). Cut the dough with several cookie cutters. When a baking tin is full, let it rest in a cool place for 10 minutes, then brush the cookies with the diluted egg yolk. If you like you can decorate the cookies with a bit of coarse sugar.
- Bake in the middle of the preheated oven for 8-11 minutes until they are golden brown.
- Store in an air-tight box.
(traditional recipe after „Betty Bossi: Das neue Guetzlibuch“)
To get a printed version: Download the pdf.
(Both English and German versions available!)