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Swiss Butter Mailaenderli
Preparation info
- About
forty-eight
2 inch cookies - Difficulty
Easy
Appears in
Published 1995
These delicate cookies are called in Swiss dialect “Little Milanesi”—probably because they were originally based on an Italian cookie.
Ingredients
Dough
½ pound 2 sticks ½ cup
Method
- For the dough, beat the butter and sugar by machine on medium speed until very soft and light. Beat in the vanilla and the yolks and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift over the flour, and with a rubber spatula fold in by hand. Scrape the dough onto a piece of plastic wrap, cover with another piece of wrap, and with your ha