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Cook'n with Betty Crocker 
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Berlinerkranser (Berlin Wreath Cookies) |
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Serves: 3 Print this Recipe2 eggs yolk hard-cooked 2 eggs yolk uncooked 1/2 cup granulated sugar 1 cup butter real 2 1/2 cups flour 2 eggs white lightly beaten 1/4 cup sugar coarse * or colored sugar 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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