Berlinerkranser Berlin Wreath Cookies Recipes

Steps:

• Beat first four ingredients until fluffy. Add the flour and mix well. Make a circle by rolling pieces of the dough and make a knot. Place on ungreased baking sheet. Brush tops with egg white.
• Place bits of candied red cherries at knot. Bake at 400 for 12-15 minutes.

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.

Steps:

• Press cooked egg yolks through a fine sieve mix with uncooked yolks. Cream granulated sugar and butter beat in egg yolks. Add flour to make soft dough and refrigerate several hours or overnight. To form cookies, lightly flour hands and roll 1 to 2 tablespoon dough in palms to make a 5 x 1/2 -inch rope. Form into a wreath shape. Dip in or brush with egg white and sprinkle with coarse sugar. (This dough can also be used in a spritz cookie press, although it will not be in the traditional form. Do not chill more than 45 minutes.) Berlinerkranser may be decorated with bits of red and green candied cherries. Bake at 350° F, 10 to 15 minutes or until set but not browned.* Crush sugar lumps if no coarse sugar is available.

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.