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1
BEAT butter in a mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till combined. Beat in eggs. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and lemon peel with a wooden spoon. If necessary, knead dough till smooth.
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2
Divide in half. Cover and chill for 1 to 2 hours or till easy to handle.
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3
ROLL each half of dough 1/4 inch thick on a lightly floured surface (or as directed below). Cut with desired 2- or 2 1/2-inch cookie cutters. Place on an ungreased cookie sheet. Brush with a mixture of beaten egg yolk and water. Bake in a 325 degree oven for 15 minutes or till edges begin to brown. Cool on wire racks. Frost with tinted Powdered Sugar Icing, if desired.
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4
POWDERED SUGAR ICING: Combine 2 cups sifted powdered sugar and 2 tablespoons milk in a mixing bowl. Stir in additional milk, 1 teaspoon at a time, till it reaches desired consistency.
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5
ALMOND RINGS: Roll Mailanderli dough 1/4 inch thick. Cut into rings (use a 2 1/2-inch round cutter, then cut with a 1-inch cutter to remove centers).
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6
Brush with egg yolk and water mixture, and sprinkle with 3/4 cup sliced almonds. Bake as directed.
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7
B1SHOP'S HATS: Roll Mailanderli douph slightly less than 1/4 inch thick.
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8
Cut into 2-inch circles. Place about 1/8 teaspoon jam in the center of each; pinch three sides up, covering filling. Bake as directed. Drizzle with powdered Sugar Icing.
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9
CHOCOLATE STARS: Roll Mailanderli dough 1/4 inch thick. Cut with star-shape cutters. Bake as directed. Dip each warm cookie into Chocolate Glaze; place a blanched almond in the center of each cookie. Or, dip cookies just halfway into Chocolate Glaze and omit almonds.
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10
CHOCOLATE GLAZE: Heat 1 cup semisweet chocolate pieces, 4 tablespoons strong coffee or water, and 4 teaspoons butter in a small heavy saucepan over low heat, stirring till melted. Remove from heat; stir in I cup sifted powdered sugar till smooth.
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11
FILLED HEARTS: Roll Mailanderli dough 1/8 inch thick. Cut with heart-shape cutter. Brush cutouts with the beaten egg yolk and water mixture Bake in 325 degree oven for 12 minutes or till edges begin to brown.
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12
FOR FILLING, melt 6 ounces semisweet chocolate and 2 tablespoons butter or margarine in a small heavy saucepan over low heat, stirring till smooth.
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13
Beat together 2 eggs and 2 tablespoons coffee or water. Stir into chocolate along with 2 tablespoons sugar. Cook and stir over medium heat till nearly bubbly (do not boil). Chill till firm; beat with an electric mixer till fluffy. Spread about 2 teaspoons of filling on the bottom of half of the hearts. Top with remaining hearts, bottoms down. Drizzle cookies with melted candy coating, if desired.
