Berlinerkranser Berlin Wreath Cookies Recipes

BERLINERKRANSER (BERLIN WREATH COOKIES)

Steps:

• Press cooked egg yolks through a fine sieve mix with uncooked yolks. Cream granulated sugar and butter beat in egg yolks. Add flour to make soft dough and refrigerate several hours or overnight. To form cookies, lightly flour hands and roll 1 to 2 tablespoon dough in palms to make a 5 x 1/2 -inch rope. Form into a wreath shape. Dip in or brush with egg white and sprinkle with coarse sugar. (This dough can also be used in a spritz cookie press, although it will not be in the traditional form. Do not chill more than 45 minutes.) Berlinerkranser may be decorated with bits of red and green candied cherries. Bake at 350° F, 10 to 15 minutes or until set but not browned.* Crush sugar lumps if no coarse sugar is available.

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.

BERLINERKRANSER (BERLIN WREATH COOKIES)

Steps:

• Press cooked egg yolks through a fine sieve mix with uncooked yolks. Cream granulated sugar and butter beat in egg yolks. Add flour to make soft dough and refrigerate several hours or overnight. To form cookies, lightly flour hands and roll 1 to 2 tablespoon dough in palms to make a 5 x 1/2 -inch rope. Form into a wreath shape. Dip in or brush with egg white and sprinkle with coarse sugar. (This dough can also be used in a spritz cookie press, although it will not be in the traditional form. Do not chill more than 45 minutes.) Berlinerkranser may be decorated with bits of red and green candied cherries. Bake at 350° F, 10 to 15 minutes or until set but not browned.* Crush sugar lumps if no coarse sugar is available.

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.