Berlinerkranzen

This pretty cookie recipe makes sugar-coated, ring-shaped cookies. They're perfect for a party or a Christmas cookie plate.

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  • Makes: 36 servings
  • Serving Size: 1 cookie
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 18 mins to 20 mins 325°F

Berlinerkranzen

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2.0 by 1 people

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Directions

  1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar; beat until combined. Beat in hard-cooked and raw egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Cover and chill cough about 1 hour or until firm enough to handle. (Chilling it longer may make it too firm to roll.)
  3. On a lightly floured surface, using about 1 tablespoon dough for each cookie, roll dough into 6-inch-long ropes. On an ungreased cookie sheet shape each rope into a ring, crossing it over itself about 1 inch from ends. Brush with egg white and sprinkle with pearl or coarse sugar.
  4. Bake in a 325 degrees F oven for 18 to 20 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 36 cookies.
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Nutrition Facts (Berlinerkranzen)

  • Per serving:
  • 83 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 25 mg chol. ,
  • 54 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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