Berlinerkranser

1 1/2 c. soft shortening - half butter
1 c. sugar
2 tsp. grated orange rind
2 eggs
4 c. flour
1 egg white
2 tbsp. sugar
Red candied cherries, cut up
Green citron, cut up

Mix shortening, 1 cup sugar, rind and eggs thoroughly. Stir in flour. Chill dough wrapped in plastic wrap. Heat oven to 400 degrees. Break off small pieces of dough and roll to pencil size about 6 inches long and 1/4 inch thick. (If dough seems crumbly, let it warm or work in a few drops of liquid until the dough sticks together.) Form each piece into a circle, bringing one end over and through in a single knot. Leave 1/2 inch on each side. Place on ungreased baking sheet. Beat egg white until frothy, gradually beat in 2 tablespoons sugar. Brush top with this meringue. Press bits of red candied cherries and green citron on cookie to decorate. Bake 10 to 12 minutes. Makes 6 dozen.

Berlinerkranser printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.