Krakelingen Recipes
KRAKELINGEN
This is a Germanic holiday butter cookie with just a bit of sweetness. Believe me you will be running back for more. My daughter's first grade class ate over four dozen of these at a winter break party. It is very simple and simply delicious.
Provided by uptonmama
Categories Dessert
Time 27m
Yield 36-48 cookies
Number Of Ingredients 4
Steps:
- In large mixing bowl, cut butter into flour till pea sized.
- Sprinkle 1 teaspoon water over 1/4 section of dough.
- Fluff that section with fork and push aside. Repeat with rest of dough in sections.
- Divide into half. Roll into balls. Wrap in saran wrap, and refrigerate.
- Preheat oven to 375°.
- When cool, tear off pieces about 2 tablespoons worth and roll into snakes. Shape into hearts, ribbons, wreaths, or pretzel shapes.
- Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate.
- Bake for about 20 minutes or until slightly browning.
Nutrition Facts : Calories 151.7, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 73, Carbohydrate 13.4, Fiber 0.4, Sugar 2.8, Protein 1.5
KRAKELINGEN (BUTTER COOKIES IN THE SHAPE OF 8)
I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country."
Provided by Duane and Ginger Va
Categories Dessert
Time 7m
Yield 72 cookies
Number Of Ingredients 4
Steps:
- Cut butter into flour.
- Gradually stir in water forming a dough similar to pastry.
- Cover and refrigerate overnight.
- Preheat oven to 375°F
- Cut dough in half.
- Sprinkle countertop or board with sugar to prevent dough from sticking.
- As you roll dough out into an oval, sprinkle sugar on top as needed to prevent from sticking to rolling pin.
- With a table knife cut 1/2-3/4" wide strip, connect ends, and twist into a figure eight.
- Place on ungreased cookie sheet.
- Bake until slightly golden brown on bottom.
Nutrition Facts : Calories 70.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 45.2, Carbohydrate 5.3, Fiber 0.2, Protein 0.8
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- In a large bowl, cut butter into flour until pieces are peasize. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each into a ball and wrap in clear plastic wrap. Refrigerate, if necessary, for easier handling.
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