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Swiss Basler Leckerli (Basel Cookies)

Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
  • Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
  • Add kirsch, flour and baking powder, knead on a table to form a soft dough.
  • While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
  • Let it rest for about 5 to 6 hours or over night in a dry place.
  • Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
  • Mix confectioner's sugar and kirsch or water, frost dough immediately.
  • Cut off stale edges.
  • Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.
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RECIPE MADE WITH LOVE BY

@Nana Lee
Contributor
@Nana Lee
Contributor
"Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking."
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  1. Nana Lee
    Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking.
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