Berliner Kranzer Recipe

Ingredients
<br>- 1 cup white sugar
<br>- ¾ cup butter
<br>- ¾ cup shortening
<br>- 2  eggs
<br>- 2 teaspoons orange zest
<br>- 4 cups sifted all-purpose flour
<br>- 1  egg white
<br>- 2 teaspoons white sugar
<br>- ¾ cup candied citron peel
<br>- 24  red candied cherries
<br><p></p>Directions
<br>step 1: Cream together 1 cup sugar with  butter or margarine, and shortening.  Beat in 2 eggs and add orange peel.
<br>step 2: Sift flour and gradually blend into sugar mixture.  Dough should hold together and not be crumbly.
<br>step 3: Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope.  Bring ends together to form a circle, and fold ends over each other.  Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish.  Add green citron slices for  step 4: Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.
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Ingredients
- 1 cup white sugar
- ¾ cup butter
- ¾ cup shortening
- 2 eggs
- 2 teaspoons orange zest
- 4 cups sifted all-purpose flour
- 1 egg white
- 2 teaspoons white sugar
- ¾ cup candied citron peel
- 24 red candied cherries

Directions
step 1: Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel.
step 2: Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly.
step 3: Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot.
step 4: Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.

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