Berliner Kranzer Recipe 55

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OMA'S BERLINER KRANSER (GERMAN BUTTER KNOT COOKIES)



Oma's Berliner Kranser (German Butter Knot Cookies) image

Make and share this Oma's Berliner Kranser (German Butter Knot Cookies) recipe from Food.com.

Provided by rsarahl

Categories     Dessert

Time 1h17m

Yield 36 cookies

Number Of Ingredients 8

1 cup butter
1/2 cup sifted powdered sugar
1 hard-boiled egg yolks, pushed through a sieve
1 raw egg yolk
1 teaspoon vanilla
2 1/4 cups flour
1 egg white, beaten
14 sugar cubes, crushed or 14 sugar

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.

Nutrition Facts : Calories 87.3, Fat 5.4, SaturatedFat 3.3, Cholesterol 24.6, Sodium 38.5, Carbohydrate 8.6, Fiber 0.2, Sugar 2.6, Protein 1.1

BERLINER KRANZER RECIPE - (5/5)



Berliner Kranzer Recipe - (5/5) image

Provided by polledl

Number Of Ingredients 7

1 cup white sugar3/4 cup butter3/4 cup shortening
2 eggs
2 teaspoons orange zest
4 cups sifted all-purpose flour
1 egg white2 teaspoons white sugar
3/4 cup candied citron peel
24 red candied cherries

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.

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