How To make Berlinerkranzer
3/4 c Butter (or margarine),
-softened 3/4 c Solid shortening
-(e.g. Crisco) 1 c Sugar
2 ts Orange peel, grated
2 Eggs
4 c Flour, all-purpose
Red cinnamon candies -(optional) Green food coloring -(optional)
Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel and eggs. Blend in flour. Color with green food coloring, if desired. Shape dough by rounded teaspoonfuls into ropes, each about 6 inches long and 1/4 inch in diameter. Form each rope into a circle, bringing one end over the other and through into a single knot. Let about 1/2 inch extend at each end. Place on ungreased baking
sheet. Press in red cinnamon candies, if desired. Bake 10 to 12 minutes or until set but not brown. Immediately remove from baking sheet. NOTES: * Norwegian wreath cookies -- These are decorative holiday cookies adding quite a bright, colorful aromatic touch to your plate of cookies. : Difficulty: moderate (requires some dexterity). : Time: 1 hour. : Precision: Measure the ingredients. : Cindy W. Poehlmann : AT&T Network Systems, Columbus, Ohio, USA : {cbosgd,cbatt}!cbdkc1!cwp : Copyright (C) 1986 USENET Community Trust
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This week Melinda is making some gifts from her kitchen! There’s a section in the Betty Crocker Recipe Card Library full of ideas for gifts and giveaways, so Melinda is trying a few out to give away over the holidays. Berlinerkranzer cookies are buttery wreath shaped cookies with a hint of orange flavor. According to Betty Crocker, they pair nicely with Candied Orange Peel, which we’ll try too. And for the third gift, we’re making Toffee with crunchy pecans and chocolate. All cute little gifts when wrapped up in cellophane and tied with a bow!
Happy Homemaking!
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Berlinerkranzer -- The Best Cookies Joe has ever Eaten
Here's the Betty Crocker recipe. When you watch the video you will see I do mine slightly different.
3/4 cup butter or margarine, softened
1/4 cup shortening
1 cup sugar
2 teaspoons grated orange peel
2 eggs
4 cups all-purpose flour
1 egg white
2 tablespoons sugar
Red candied cherries
Green candied citron
Heat oven to 400*. Mix thoroughly first 5 ingredients. Blend in flour.
Shape dough by rounded teaspoonfuls into ropes each 6 inches long and 1/4 inch in diameter. Form into circle, bringing one end over into a single knot. Let 1/2 inch extend at each end. Place on ungreased baking sheet.
Beat egg white until foamy, add 2 tablespoons sugar, 1 tablespoon 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 citron. Bake 10 to 12 minutes or until set but not brown. Immediately remove from baking sheet.
Makes about 6 dozen cookies.
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