Leckerli is the first cookie I make for the Christmas season because it takes three to four weeks to "ripen". I have fond memories of enjoying chewy leckerli with good coffee from the kitchens of my Swiss friends who keep these in their pantries all year long to enjoy at any time. Each Swiss canton has it's own variation. This recipe is a combination of one of my friends recipes and the ingredients from a box of leckerli I once bought in Bern. The fresh citrus and spices make these cookies smell heavenly as they bake. They are labor intensive, but oh so worth the time.
Makes about 60, 2" x 2" cookies Preparation time: 2 hours Ripening time: 3-4 weeks
* Consider getting an adjustable rolling pin with measuring rings.
* If the dough cools too much while you're rolling it out, reheat on low for a minute or two. Just be careful you don't get it so hot it burns your fingers while you are shaping it.
* Keep gathering up scraps of dough and re-rolling until all of the dough is used up.
* If you're eager to taste test a cookie before storing it, do so while it is still warm. Once cooled, it could break your teeth until it's been aged a while!
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments.
Good cooking to you! Merry Christmas and Happy Holidays!
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: