Berlinerkranser (Norwegian Butter Cookies) Recipe
Classic Norwegian Berlinerkranser are traditional Christmas cookies, simple to prepare and an excellent addition to any holiday cookie assortment.
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Instructions
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Preheat the oven to 375 F and chill two uninsulated baking sheets in the freezer for 15 minutes.
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Discard the whites from hard-boiled eggs and crumble the yolks into a large mixing bowl. Separate the yolks from two fresh eggs, reserving the whites for an egg wash.
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Beat the fresh egg yolks into the hard-boiled yolks, then vigorously whisk in the sugar and vanilla sugar.
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Stir the flour into the yolk mixture to form a soft dough. Cut 1/2-inch chilled butter chunks into the dough using a pastry cutter or knives.
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Form the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
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Pinch walnut-sized dough pieces, roll them into 6-inch, pencil-thick "snakes," and fold them into wreath shapes.
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Line the chilled baking sheets with parchment paper and arrange the wreaths, ensuring at least 1-inch spacing between each.
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Whisk the reserved egg whites with 1 tablespoon of water; brush each wreath with this egg wash and generously sprinkle with sparkling or pearl sugar.
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Bake for 10 minutes, or until the cookies turn golden.
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Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Optionally, press candied fruit into the cooled cookies for decoration before serving or storing in an airtight container.