Berliner Kranser Cookies
  • Cooking Time: 15-17
  • 1 C butter
  • 1/2 C sifted powder sugar
  • 1 hard cooked egg yolk, sieved
  • 1 raw egg yolk
  • 1 t vanilla
  • 2 1/4 C all-purpose flour
  • 1 slightly beaten egg white
  • 1/3 C sugar or 14 sugar cubes
  1. Beat butter for 30 seconds. Add powdered sugar and beat until fluffy . Beat in egg yolks and vanilla. Stir in flour. Cover and chill one hour.
  2. Preheat oven to 325 degrees F.
  3. Work with a small amount of dough at a time, keeping the rest chilled until needed. Using about one tablespoon of dough for each cookie, roll into six inch ropes. Shape each rope into a wreath. Brush with egg white. Sprinkle with sugar. Place on an ungreased cookie sheet.
  4. Bake for 15 - 17 minutes or until golden. Cool about one minute before removing to a wire rack.
This is a classic butter cookie, a Norwegian recipe traditionally served at Christmas, hence the wreath shape.