Berliner Kranser
by Chiffonade
I enjoy shaping these cookies into wreaths versus having them cross at the bottom. The cookies are slightly sturdier in the round shape. Berliner Kranser are short cookies and do not ship well.
1 cup butter
½ cup sifted powdered sugar
1 hard-cooked egg yolk, sieved
1 raw egg yolk
1 teaspoon vanilla
2 ¼ cups all-purpose flour
1 egg white, slightly beaten
Turbinado Sugar or Colored Sugar
In a large mixer bowl beat the butter until softened. Add the powdered sugar and beat until fluffy. Beat in both egg yolks and vanilla. Stir in the flour until well mixed. Chill the dough, covered, for about 1 hour.
Preheat the oven to 325ยบ.
Using 1 tablespoon of dough for each cookie, roll into 6” ropes. Shape each rope into a ring, overlapping about 1” from ends. Brush with the egg white and sprinkle with sugar. Place on a parchment lined cookie sheet.
Bake for 18-20 minutes or until set but not very brown. Cool on trays for about 1 minute, then remove and cool thoroughly.
I enjoy shaping these cookies into wreaths versus having them cross at the bottom. The cookies are slightly sturdier in the round shape. Berliner Kranser are short cookies and do not ship well.
1 cup butter
½ cup sifted powdered sugar
1 hard-cooked egg yolk, sieved
1 raw egg yolk
1 teaspoon vanilla
2 ¼ cups all-purpose flour
1 egg white, slightly beaten
Turbinado Sugar or Colored Sugar
In a large mixer bowl beat the butter until softened. Add the powdered sugar and beat until fluffy. Beat in both egg yolks and vanilla. Stir in the flour until well mixed. Chill the dough, covered, for about 1 hour.
Preheat the oven to 325ยบ.
Using 1 tablespoon of dough for each cookie, roll into 6” ropes. Shape each rope into a ring, overlapping about 1” from ends. Brush with the egg white and sprinkle with sugar. Place on a parchment lined cookie sheet.
Bake for 18-20 minutes or until set but not very brown. Cool on trays for about 1 minute, then remove and cool thoroughly.
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