Sandelholzläckerli (Sandalwood Cookies)
Author: 
Recipe type: 200 year old spiced Swiss cookie
 
Ingredients
  • COOKIES
  • 3 large eggs
  • 500 grams sugar (2½ cups / 18 ounces)
  • 125 grams butter, melted (4½ ounces)
  • 1 tablespoon cinnamon
  • 1 pinch allspice
  • 500 grams flour (4 cups / 18 ounces)
  • 1½ tablespoons sandalwood powder
  • FILLING
  • about one cup of raspberry jam
  • GLAZE
  • juice from 1 large lemon (more of less may be needed)
  • 200 grams confectioners’ icing sugar (1½ cups / 7 ounces)
  • 1 teaspoon butter, melted
Instructions
  1. Place eggs and sugar in a mixing bowl.
  2. Using the whisk attachment, beat together until well combined.
  3. Melt the butter.
  4. Pour over the sugar and egg mixture.
  5. Beat until well combined.
  6. Whisk together the cinnamon, allspice, sandalwood and flour.
  7. Add to the wet mixture.
  8. Using the paddle attachment, stir until just combined.
  9. Cover the bowl with a towel or plastic wrap.
  10. Let the dough rest one hour.
  11. Place the dough on a lightly floured surface.
  12. With a floured rolling pin, roll the dough until it is 5mm or ½ inch thick.
  13. Flour square, diamond, rectangular, triangular or circular cookie cutters, no larger than 2 to 3 inches / 5 to 7 centimeters.
  14. Cut shapes from the dough.
  15. Spread a bit of jam on half the cutout dough pieces.
  16. Top each jam-covered piece with the remainingcutouts.
  17. Place cookies 1 inch / 2½ cm apart on a parchment-lined cookie sheet.
  18. Pre-heat the oven to 350° F / 180° C.
  19. Place the baking sheet on the center rack.
  20. After 5 minutes, turn the sheet pan around to ensure even baking.
  21. Bake until bottom is slightly browned, 12 to 14 minutes.
  22. Check every few minutes after they have baked 10 minutes.
  23. Do not over-bake or they will become stone-hard.
  24. When the cookies have cooled, sift the confectioners’ icing sugar.
  25. Stir in the melted teaspoon of butter and half of the lemon juice.
  26. Slowly add more lemon juice until the line left by a spoon dragged through the glaze disappears after 5 seconds.
  27. Add more lemon juice if the glaze is too thick.
  28. Add more confectioners’ icing sugar if it is too thin.
  29. Let sit at room temperature until the glaze hardens.
  30. Place the Sandelholzläckerli in an airtight container with parchment paper between layers.
  31. These cookies taste better the second day.
  32. They can be stored for several months in the freezer or at room temperature for a week or two.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/sandelholzlackerli-200-year-old-swiss-recipe/