Total Calories: 1,140
Press cooked egg yolks through a fine sieve. In a small bowl mix cooked and uncooked yolks set aside.
In a large mixer bowl at medium speed beat butter and sugar until well blended. Beat in egg yolks. Add flour and beat at low speed until a smooth dough is formed. Cover and chill several hours or overnight.*
Preheat oven to 350° F. To form cookies, flour hands lightly and roll 1 to 2 tablespoons dough in palms to make a 5 x 1/2 -inch rope. Form into a wreath shape. Brush with egg white and sprinkle with sugar. If desired, decorate with candied cherries. Place on ungreased baking sheets. Bake for 10 to 15 minutes or until set but not browned. Cool cookies on wire racks.
* If you prefer, this cookie dough can be used in a spritz cookie press for a non-traditional cookie. Do not chill the cookie dough for more than 45 minutes.
This Berlinerkranser recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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