Berliner Kranser Recipes

OMA'S BERLINER KRANSER (GERMAN BUTTER KNOT COOKIES)

Steps:

• Beat butter for 30 seconds with a hand mixer or a stand mixer.
• Add powdered sugar and beat until fluffy.
• Beat in egg yolk and vanilla.
• Stir in the flour.
• Cover and chill dough for one hour.
• Preheat oven to 325 degrees F.
• Work with a small amount of dough at a time and keep the remainder chilled until needed.
• Using one tablespoon of dough for each cookie, roll into a 6 inch rope.
• Shape each rope into a wreath, then overlap the dough about 1 inch from the ends.
• Brush with the egg white and then sprinkle with the sugar.
• Place cookies on an ungreased cookie sheet.
• Bake for 15-17 minutes or until golden.
• Cool cookies for a minute on the pan and then remove to a wire rack.

BERLINER KRANSER

Steps:

• Use a large mixing bowl and beat butter with electric hand mixer or using whisk attachment in stand mixer for about 30 seconds. Add powdered sugar, then beat until fluffy. Beat in hard cooked and raw egg yolks and the vanilla. Beat in flour until combined. Cover and chill for about 1 hour. Use about 1 tablespoon of dough per cookie, roll into 6 inch long ropes, and place on parchment lined sheet. The shape should be like a ring, but with one end of the rope overlapping the other end about an inch from the bottom. Brush with egg white and sprinkle with the sugar. Bake at 325° for 18-20 minutes. Edges should be lightly browned. Cool on the sheet for about a minute then transfer to a wire rack to cool completely.