Norwegen Cookies Berlinerkranzer Recipes

NORWEGEN COOKIES - BERLINERKRANZER

Norwegen Cookies - Berlinerkranzer image

Published for the ZWT3. Norwegian wreath cookies - These are decorative holiday cookies adding quite a bright, colorful aromatic touch to your plate of cookies. This recipe comes from fooddownunder.com.

Provided by Um Safia

Categories Dessert

Time 57m

Yield 6 dozen (according to recipe), 12-24 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened or 3/4 cup margarine
3/4 cup solid shortening
1 cup sugar
2 teaspoons orange peel, grated
2 eggs
4 cups all-purpose flour
red cinnamon candies (optional)
green food coloring (optional)

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.

Nutrition Facts : Calories 443.7, Fat 25.6, SaturatedFat 10.8, Cholesterol 65.8, Sodium 94.2, Carbohydrate 48.6, Fiber 1.2, Sugar 16.8, Protein 5.5

BERLINER KRANZ COOKIES

Berliner Kranz Cookies image

These wreath-shaped cookies make a great Christmas gift and a pretty presentation on a buffet table. So get ready for the compliments. My mother handed down the recipe to me.-Edie DeSpain, Logan, UT

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

4 hard-boiled large eggs
1 cup butter-flavored shortening
1 cup sugar
4 uncooked egg yolks
1/2 teaspoon almond extract
3-3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
1 egg white, lightly beaten
Red and green sugar
Red-hot candies

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.

Nutrition Facts : Calories 103 calories, Fat 5g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

BERLINERKRANZER

Berlinerkranzer image

These little wreaths are a traditional Norwegian delicacy to nibble or use as a garnish on cakes or pies.

Provided by Liz Zzzz

Categories Dessert

Time 36m

Yield 6 dozen cookies

Number Of Ingredients 10

Ingredients

3/4 cup butter or 3/4 cup margarine, softened
3/4 cup shortening
1 cup sugar
2 teaspoons orange zest
2 eggs
4 cups gold medal flour
1 egg white
2 tablespoons sugar
candied red cherries
green candied citron peel

Steps:

Heat oven to 400°.
Mix thoroughly butter, shortening, 1 cup sugar, the orange peel and eggs.
Blend in flour.
Shape dough by rounded teaspoons into ropes, each 6 inches long.
Form each rope into circle, bringing one end over and through in a single knot.
Let ½ inch extend at each end.
Place on ungreased baking sheet.
Beat egg whites until foamy; beat in 2 tablespoons sugar, 1 tablespoon at a time.
Brush tops of cookies with meringue.
Press bits of candied cherries on center of knot for holly berries, and candied citron for leaves.
Bake 10 to 12 minutes or until set but not brown.
Immediately remove from baking sheet.

Nutrition Facts : Calories 906.3, Fat 51.1, SaturatedFat 21.6, Cholesterol 131.5, Sodium 197.6, Carbohydrate 101.5, Fiber 2.3, Sugar 37.9, Protein 11.6

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