Berlinerkranzer
Berlinerkranzer recipe
Yield
36 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ¾ | cup |
butter
or margarine, |
|
| ¾ | cup |
vegetable shortening
|
*
|
| 2 | teaspoons |
orange zest
grated |
|
| 2 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | large |
egg whites
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 177 | ml |
butter
or margarine, |
|
| 177 | ml |
vegetable shortening
|
*
|
| 1E+1 | ml |
orange zest
grated |
|
| 2 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
| 1 | each |
egg whites
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Mix 1 cup sugar, the margarine, shortening, orange peel and whole eggs. Stir in flour.
Shape dough by rounded teaspoonfuls into ropes, about 6 inch long and ¼ inch in diameter.
Form each rope into circle, crossing ends and tucking under. Place on ungreased cookie sheet. Heat oven to 400℉ (200℃).
Beat egg white and 2 Tablespoon sugar until foamy; brush over tops of cookies.
For holly berries:
Press bits of red candied cherries on center of knot; add little jagged leaves cut from citron. Bake until set but not brown, 10 to 12 min.
Immediately remove from cookie sheet. Makes 3 dozen cookies.
