Berlinerkranzer – Norwegian Wreath Cookies

I’ve made this cookie for years, but still have no idea how to pronounce it. I’m surprised that it’s a Norwegian cookie, instead of a German cookie, but there you go. It’s the most complicated Christmas cookie that I make, but it always makes me feel good when they’re finished because they’re so beautiful. The recipe comes from Betty Crocker’s Cookbook (Golden Press, 1972). This year I halved the recipe and that is the way I’m going to tell it to you. It will make 3 or 4 dozen.

1/3 cup + 1 Tbsp. butter, softened

1/3 cup + 1 Tbsp. shortening

½ cup sugar

1 tsp. grated orange peel

1 egg

2 cups flour

1 egg white

2 Tbsp. sugar

Red candied cherries

Green candied cherries or citron

Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel, and eggs. Blend in flour.

Shape dough by rounded teaspoonfuls into ropes, each 6” long and ¼” in diameter.

Form each rope into circle, bringing one end over and through in a single knot.

Let ½” extend at each end.

Place on ungreased baking sheet (I use parchment paper).

Beat egg white until foamy; add 2 Tbsp. sugar, 1 Tbsp. at a time, while beating. Brush tops of cookies with sweetened egg white.

Press bits of red candied cherries on center of knot for holly berries; add little leaves of green candied cherries or citron.

Bake 10-12 minutes or until set.