Berliner Kranser Food

OMA'S BERLINER KRANSER (GERMAN BUTTER KNOT COOKIES)

Oma's Berliner Kranser (German Butter Knot Cookies) image

Make and share this Oma's Berliner Kranser (German Butter Knot Cookies) recipe from Food.com.

Provided by rsarahl

Categories Dessert

Time 1h17m

Yield 36 cookies

Number Of Ingredients 8

Ingredients

1 cup butter
1/2 cup sifted powdered sugar
1 hard-boiled egg yolks, pushed through a sieve
1 raw egg yolk
1 teaspoon vanilla
2 1/4 cups flour
1 egg white, beaten
14 sugar cubes, crushed or 14 sugar

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.

Nutrition Facts : Calories 87.3, Fat 5.4, SaturatedFat 3.3, Cholesterol 24.6, Sodium 38.5, Carbohydrate 8.6, Fiber 0.2, Sugar 2.6, Protein 1.1

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.

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