Berlinerkranser Berlin Wreath Cookies Food

NORWEGIAN BERLIN WREATH COOKIES

Steps:

• Mash the hard-boiled yolks well, then add the raw egg yolks, mixing well.
• Blend in the sugar, butter and flour to make a stiff dough. Cover dough and refrigerate for several hours.
• Lightly grease the cookie sheet and preheat the oven to 375°F.
• Take small pieces of dough and roll them into ropes 1/2 inch thick and 4 inches long. Join the two ends and press together, forming a wreath shape.
• Dip the wreaths into the lightly beaten egg whites, then into granulated sugar, placing them on the cookie sheet. If using glace fruit for decoration, place it now.
• Bake for 10-12 minutes or until lightly browned.

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.