It’s cold and windy, the cats running around an apartment like crazy. I try to find a reason just to turn the oven on. I baked so many cookies this year that I think cookies are not an option. The reason why I actually have this dilemma is that today is a beginning of my holidays as my company close down for Christmas. As usual, I overpromise myself to do so many things, clean, read books, catch up with blogs and magazines, plan our trip to the Philippines in February (yay!), try new recipes, try to get into exercising routine, etc. I usually do a tiny bit of it, but all the wise articles say, it is good to be bored sometimes, it’s actually good for our mind. So let it be, so far I exercised, feed the cats, made a nice breakfast, and drank coffee and ate a cookie. That’s good enough, isn’t it?
So these cookies are basic, buttery cookies with a hint of citrusy flavor. They are simple but still delicious. Even though the name suggests Italian origin, they are popular in Switzerland. It’s one of many recipes I saw on Bea’s blog and decided I need to try. I almost wanted to cry when I noticed that I don’t have a simple heart-shaped cookie cutter. I have enough of cookie cutters, but I always pick the simplest ones – stars, Christmas trees or hearts. I’ve already fixed my mistake and bought a simple heart cookie cutter. Luckily the Milanais look lovely anyway.
- 250g butter, room temperature
- 225g caster sugar
- pinch of salt
- 3 eggs
- zest from 1 orange
- zest from 1 lemon
- 500g flour
- 150g icing sugar
- 2 Tbsp lemon juice
Beat the butter until light and fluffy.
Add sugar and salt and beat it a little more. Add eggs one at a time and mix until fully incorporated before adding the next egg. Add zest from orange and lemon and flour and mix until well incorporated. Cover the dough with cling foil and chill it in a fridge for at least 2 hours. On the floured surface roll the dough to 0.7-cm thickness. Cut the cookies with a cutter and place them on the parchment-lined baking sheet. Place the baking sheet in the fridge for 15 minutes (the cookies will hold their shape thanks to this). Bake at 200ºC/180ºC fan for around 10 minutes or until they just start to get some color on the very edges.
Place the icing sugar in a bowl and add one tablespoon of lemon juice. Stir until smooth. Add more juice until you get the right consistency.
Spread the icing on the top of cooled cookies.