The Christmas season may be over, but that doesn’t mean that Christmas cookie season needs to be over! In fact, I don’t think Christmas cookie season ever ends. A berlinerkranser is a German Christmas cookie, it is very similar to a butter cookie and it’s even in a wreath shape.
If you’re new (in which case, hi!), or just don’t remember, the 50 Sweets of America challenge, is where we will be making the stare desserts from each state, before 2019. Now 50 desserts in 12 months is a lot. So we split it in half, and we will each be making 25.
My opinions: I love Christmas cookies, without cookies, it’s really not Christmas. I’ve had a lot of Christmas cookies and I have to say, I think I have pretty high standards, so my expectations were high. And I think that while these cookies were good, they didn’t really knock my socks off. They weren’t bad, but they weren’t super great, just average. And what cookie wants to be average? I just thought that they didn’t have much flavor, and while most butter cookies don’t have a ton of flavor, these just seemed ecspecially boring. But they weren’t all bad, I thought their shape was pretty cute, and they were nice and crispy. I have to say, I think these would go nice on one of those cookie platters, though.
- 2 eggs (hard-boiled)
- 2 eggs (fresh)
- 1 cup sugar (superfine or regular)
- 1 teaspoon vanilla sugar
- 2 1/2 cups flour (all-purpose)
- 1 cup butter (European-style such as Plugra or Kerrygold, chilled)
- 1 tablespoon water
- 1/3 cup sugar (sparkling or pearl sugar)
- Garnish: candied fruit
Separate the egg whites from the yolks of the hard-boiled eggs and discard the whites. Crumble the egg yolks into a large mixing bowl. Separate the yolks from the whites of the two fresh eggs. Reserve the whites for an egg wash. Beat the raw yolks into the hard-boiled yolks.
Vigorously whisk the sugar and the vanilla sugar into the combined yolks.
Stir the flour into the yolks to form a soft dough.
Cut the chilled butter into 1/2-inch chunks. Use a pastry cutter or two knives to cut it into the dough, as you would for a pastry crust.
Pat the dough into a ball and cover it completely with plastic wrap. Refrigerate the dough for at least 1 hour.
Preheat the oven to 375 F and place two uninsulated baking sheets in your freezer to chill for 15 minutes.
Pinch off walnut-sized pieces of dough and roll them into 6-inch-long “snakes” about the thickness of a pencil. Fold the ends over one another into a wreath shape.
Line the chilled baking sheets with parchment paper and place the wreaths on them, leaving at least an inch of space around each cookie.
Beat the reserved egg whites with a tablespoon of water. Brush each wreath evenly with the egg wash. Sprinkle generously with sparkling or pearl sugar.
Recipe from: https://www.thesprucyeeats.com/norwegian-berlinerkranser-cookies-2952720