Berliner Kranzer Recipes

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.

BERLINER KRANZ COOKIES

Steps:

• Cut hard-boiled eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl., In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-boiled egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired., Place 1 in. apart on ungreased baking sheets; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350° for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool.

BERLINER KRANZER

Steps:

• Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel.
• Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly.
• Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot.
• Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.

BERLINER KRANSER

Steps:

• Use a large mixing bowl and beat butter with electric hand mixer or using whisk attachment in stand mixer for about 30 seconds. Add powdered sugar, then beat until fluffy. Beat in hard cooked and raw egg yolks and the vanilla. Beat in flour until combined. Cover and chill for about 1 hour. Use about 1 tablespoon of dough per cookie, roll into 6 inch long ropes, and place on parchment lined sheet. The shape should be like a ring, but with one end of the rope overlapping the other end about an inch from the bottom. Brush with egg white and sprinkle with the sugar. Bake at 325° for 18-20 minutes. Edges should be lightly browned. Cool on the sheet for about a minute then transfer to a wire rack to cool completely.

BERLINER KRANZER RECIPE - (5/5)

Steps:

• 1.Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel. 2.Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly. 3.Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot. 4.Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.

BERLINER KRANZER

Steps:

• Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel.
• Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly.
• Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot.
• Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.