It is that time of year, again! Time to make Christmas Cookies!
Or, at least, start the process!
Some Swiss cookies, like Lackerli, benefit from several months of aging to reach their full potential. There is no risk of them “going bad” because this particular cookie is roughly 50% honey and sugar by volume.
With a healthy dose of cherry brandy.
Which sizzles when it goes into the boiling honey/sugar/fruit/nut mix.
The flour is mainly just to hold them together so that they are, in fact, a cookie, not a honey spread.
The dough sits out on the counter overnight, and then bakes in the morning.
And gets glazed with a simple mixture of egg white and powdered sugar.
The perfect job for your local unicorn princess and Irish cowboy.
Now they will sit in a cookie tin with a couple of slices of apple to keep them from getting stale, for a couple of months, ready to be brought out for Christmas!
Little Farm in the Big City 