Norwegen Cookies Berlinerkranzer Food

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.

BERLINERKRANZER

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.

TRADITIONAL NORWEGEN COOKIES - FATTIGMANN (84)

Steps:

• Beat egg yolks with sugar until thick and yellow. Add cream, and flour mixed with baking powder and cinnamon or cardamom. Fold in the stiffly beaten egg whites and add more flour, enough to make a pliable dough.
• Chill. Roll out dough as thin as possible and cut into diamond shapes with knife or fluted pastry wheel. Make a slit in center of each diamond and pull the tip end of diamond through slit as far as it will go.
• Drop into hot oil or shortening (350 F). Fry like doughnuts, but only until very lightly browned. They cook almost as fast as they are put into the hot shortening, so they must be turned and taken out quickly. Drain on paper and sprinkle with sugar.

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.