Berliner Kränze
Delicious and buttery, these gay little Berlin Wreaths are made each holiday season in Norway. See color picture opposite.
Ingredients
| 1.5 cups | 360 ml | shortening (half butter or margarine) |
| 4 cups | 960 ml | Gold Medal Flour |
| 1 cup | 240 ml | sugar |
| 1 | egg white | |
| 2 tsp. | 10 ml | grated orange rind |
| 2 tbsp. | 30 ml | sugar (for meringue) |
| 2 | eggs | |
| — | red candied cherries | |
| — | green citron |
Instructions
Mix shortening, 1 cup sugar, rind, and eggs thoroughly. Measure flour by dipping method (p. 5) or by sifting. Stir in flour. Chill dough.
Heat oven to 400° (mod. hot). Break off small pieces of dough and roll to pencil size, about 6″ long and ¼″ thick. (If rich dough splits apart or 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 ½″ end on each side. Place on ungreased baking sheet. Beat egg white until frothy; gradually beat in 2 tbsp. sugar; brush tops with this meringue. Press bits of red candied cherries on center of knot for holly berries. Add little jagged leaves cut out of green citron. Bake 10 to 12 min., or until set but not brown. Makes about 6 doz. 2″ cookies.
Note: You may use Gold Medal Self-Rising Flour in this recipe.