- 3 1/4 cups flour
- 18 tbsp. butter at room temperature, cut into small pieces
- 1 1/4 cups sugar
- 1 tsp. cinnamon
- Zest of 1 lemon
- 2 whole eggs
- 2 large egg whites
- 4 cups sifted confectioner's sugar
- Juice of 1 lemon
- 3 drops glycerin
To prepare the bredele:
Place flour in a large bowl. Make a well in the center, and add the butter. With your fingers, mix the butter with flour until sandy. Add the sugar, cinnamon, lemon zest and the whole eggs. Mix well to obtain a smooth dough. If the dough seems too dry, add another egg.
Wrap the dough in plastic wrap and allow it to rest overnight, or for at least 6 hours.
When ready to bake the bredele, preheat oven to 355 degrees. Roll out dough on a floured surface to 3/16-inch thickness. Cut dough into desired shapes with cookie cutters. Place cookies on a buttered cookie sheet.
Bake for 15 minutes, then let the cookies cool.
To prepare the icing:
Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
Bredele recipe adapted from : The Daily Meal
Royal icing recipe courtesy of : Martha Stewart
Wine Pairing - Crémant d’Alsace
Ranging from pale gold to a gorgeous salmon color—depending on the grapes—Crémant d’Alsace is a bubbly that fits all occasions and cuisines. Elegant and mineral-driven, these vibrant sparkling wines are made in the traditional method. Brut (white) sparklers will express toast, white flowers and citrus, and Rosé Crémants will be lush with bright, red berry fruits and rose petals.