Berlinerkranser
From jo_jo_ba 16 years ago
- 12 minutes to make
- Serves 48
These cookies are among the most favorite in Norwegian holiday baking. They are a little tricky to make, but if you persevere you will be rewarded with a buttery almond cookie with the unique ingredient of hard boiled egg yolks! Read more A gorgeous addition to the holiday table. See less
Ingredients
- 3/4 cup shortening shopping list
- 1/4 cup butter shopping list
- 1 cup powdered sugar shopping list
- 2 large hard-boiled egg yolks, mashed shopping list
- 2 large eggs, separated shopping list
- 1 teaspoon vanilla extract shopping list
- 1 teaspoon almond extract shopping list
- 1 1/4 cups flour shopping list
- 1 cup whole-wheat flour shopping list
- Green colored sugar shopping list
- 12 red candied cherries, cut into quarters shopping list
How to make it
- In the bowl of an electric mixer combine Butter Flavor Crisco Shortening and confectioners' sugar; beat at medium speed until well blended.
- Beat in hard-boiled egg yolks, uncooked egg yolks, vanilla and almond extracts. Beat in flour, 1/4 cup at a time, until well blended. Cover and refrigerate 3 hours. Let dough stand at room temperature until it becomes easy to handle.
- Heat oven to 350ºF.
- Divide dough into 2 equal portions. Cut each portion into 24 equal pieces. Roll each piece of dough into a 5-inch long rope. Form each rope into wreath or loop 1-1/2 inches apart on ungreased cookie sheet, overlapping both ends.
- Brush each wreath with beaten egg white; sprinkle with colored sugar crystals. Lightly press cherry piece into top of each wreath.
- Bake 10 to 12 minutes or until edges are lightly browned.
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