ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Mailanderli (Rolled Buttery Lemon Cookies) (Swedish)

Desserts - Cookies, Brownies, Bars
MAILANDERLI (ROLLED BUTTERY LEMON COOKIES)

1/2 cup butter, slightly softened (1 stick)
2/3 cup granulated sugar (plus more for garnishing)
1 large egg
finely grated peel (yellow part only) of 1 large lemon
1 3/4 cups all-purpose or unbleached white flour
1 large egg yolk beaten with 1 tablespoon water (for glazing cookies)

Grease several baking sheets and set aside.

With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated.

Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard.

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F.

Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough.

Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished.

Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool.

Store airtight for up to a week. Freeze for longer storage.

Makes 50 to 60 cookies
Source: The Baltimore Sun; November 25, 1990
MsgID: 0310726
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Mailanderli (Rolled Buttery Lemon Cookies) (Swedish)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!