As mentioned, I wanted to bring in some variety in my cookie assortment this year, so here goes the second Swiss Christmas cookie recipe, perfect to prepare with kids (I did so with my godchild), as you can decorate the cookies with sprinkles etc.!
Alternatively, just leave them plain, add a plain peeled almond or use a icing sugar-fresh lemon juice mixture to garnish the cookies.
Pinch of salt
3 fresh eggs
Zest of 1 lemon
For the glazing:
1-2 egg yolks
1-2 teaspoons water
In a large bowl, mix the butter until soft. Add sugar and salt, as well as the eggs and beat until the mixture is light. Add lemon zest and flour and mix until you have a nice dough.
Leave to cool in the bowl with cling film on top in the fridge for approx. 2 hours (I love just placing the bowl outside on the balcony in winter, as it’s usually cold enough).
Pre-heat the oven to 200°C (air circulation).
In a small bowl mix egg yolk and water.
Use two layers of cling film, one on the bottom, then dough and adding another piece of cling film on top. Spread the dough until it is approx. 0.5cm thick. Remove the top layer of cling film and use cookie cutters to make little forms.
Brush the egg yolk mix on top of every cookie. If you want to decorate them, add the sprinkles etc. on top now.
Then bake in the oven for approx. 10 minutes.
If you want to use the lemon-glazing, then follow the steps instead of brushing the egg mix on top prior to baking: Mix 100g icing sugar and 1-2 tablespoons fresh lemon juice (it should be a fairly gooey spread structure) and spread the cookies with it once they are out of the oven and let dry then. You can of course also decorate the cookies with this version, just add onto the still wet glazing.