Berliner Kranz Cookies Recipes

OMA'S BERLINER KRANSER (GERMAN BUTTER KNOT COOKIES)

Steps:

• Beat butter for 30 seconds with a hand mixer or a stand mixer.
• Add powdered sugar and beat until fluffy.
• Beat in egg yolk and vanilla.
• Stir in the flour.
• Cover and chill dough for one hour.
• Preheat oven to 325 degrees F.
• Work with a small amount of dough at a time and keep the remainder chilled until needed.
• Using one tablespoon of dough for each cookie, roll into a 6 inch rope.
• Shape each rope into a wreath, then overlap the dough about 1 inch from the ends.
• Brush with the egg white and then sprinkle with the sugar.
• Place cookies on an ungreased cookie sheet.
• Bake for 15-17 minutes or until golden.
• Cool cookies for a minute on the pan and then remove to a wire rack.

BERLINER KRANZ COOKIES

Steps:

• Cut hard-boiled eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl., In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-boiled egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired., Place 1 in. apart on ungreased baking sheets; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350° for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool.

NORWEGEN COOKIES - BERLINERKRANZER

Steps:

• Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel and eggs. Blend in flour. Color with green food coloring, if desired.
• Shape dough by rounded teaspoonfuls into ropes, each about 6 inches long and 1/4 inch in diameter.
• Form each rope into a circle, bringing one end over the other and through into a single knot. Let about 1/2 inch extend at each end. Place on ungreased baking sheet. Press in red cinnamon candies, if desired.
• Bake 10 to 12 minutes or until set but not brown. Immediately remove from baking sheet.

BERLINER BROT (GERMAN CHRISTMAS COOKIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
• Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
• Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
• Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
• Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
• Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
• Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.