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Berlinerkranser (Little Wreaths) |
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Serves: 4 Print this Recipe1/2 cup sugar 1/2 cup butter or margarine, softened 1/3 cup vegetable shortening solid 1 egg yolk large 1 teaspoon orange rinds grated 1 teaspoon lemon peels grated 1 1/2 cups flour 1/2 cup walnuts ground 1 egg white large 2 tablespoons sugar Candied green and red cherries Preheat oven to 400°. In a large bowl, mix 1/2 cup sugar, butter or margarine, shortening, egg yolk,orange and lemon rinds. Stir in flour and nuts until well blended. Shape dough into 6-inch ropes, using 1 tablespoon of dough at a time. Form ropes into circles, crossing ends. Keep bowl of dough covered with a damp towel as you work. If mixture is too crumbly,add a few drops of water. Place wreaths on ungreased baking sheets. In a small bowl with a fork, beat egg white and 2 tablespoons sugar until foamy;carefully brush over tops of cookies, being careful not to drip onto baking sheets. Decorate with pieces of candied cherries. Bake for 10 to 12 minutes or until set but not browned. Remove cookies immediately from baking sheets and cool on wire racks. Store in an airtight container in a cool place. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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