Cream Brezeli Swiss Cookies Recipes

Steps:

• Mix all ingridients well.
• Leave dough rest for 1/2 an hour.
• Brush oil (or liquid butter) on tin surface.
• Place 2 tablespoons of dough on middle of iron.
• Close iron carefully.
• Separate Brezeli when cold.
• IMPORTANT: Brush iron with oil or liquid butter every time!

Steps:

• Whip butter, sugar, salt and lemon zest until frothy.
• Mix in the flour and knead until you have a nice dough.
• Leave to rest for at least 1/2 hour.
• Form rolls of the thickness of a finger.
• Cut rolls intos small pieces and form balls of the thickness of a hazelnut.
• Put 4 balls on the ornaments of the iron.
• Close iron with care.
• Slightly press iron while brezeli are baking.
• Keep in a metallic box.

Steps:

• Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
• Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
• Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
• Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.

Steps:

• Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl.
• With an electric mixer, mix butter and sugar on medium speed until pale and fluffy. Add extracts and zest, if using; mix until combined. Add eggs; mix until combined.
• Whisk cream in another medium bowl until just slightly thickened. Fold into butter mixture. Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
• Coat a bratseli or pizzelle iron with cooking spray, and heat. Place one ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.

Steps:

• Mix eggs, butter, cream and sugars. Add salt, lemon rind and vanilla. Add enough flour to make a soft dough ( but stiff enough to make into balls). Refrigerate overnight. roll into balls and press ina Brazeli (Bratzilie) iron.