Berlinerkranser



Makes about 36 cookies

1 1/2 cups butter (3 sticks)

1 cup sugar

2 teaspoons grated orange rind

2 eggs

4 cups flour

1 egg white

2 tablespoons sugar

red candied cherries

green candied pineapple or citron

Procedures

1. Mix butter, 1 cup sugar, orange rind, and eggs thoroughly. Stir in sifted flour until fully incorporated. Chill dough.

2. Heat oven to 400°F. Break off small pieces of dough and roll about 8 inches long (kind of like the length of a pencil, but fatter). The recipe notes that if your dough is dry, you can let it warm up a bit more or work in a couple of drops of cream until the dough feels solid. Form each piece into a circle, leaving about a half-inch overlap on either side. Where the two ends meet, press a finger to seal the ends and form an indent (it will make a nice resting place for the candied fruit later). Place the circles on an ungreased baking sheet.

3. Beat the egg white until frothy; gradually beat in the 2 tablespoons of sugar. Brush tops with this meringue.

4. Note: I made some of the cookies without the meringue; I actually preferred how they tasted without. So if you'd prefer to bake them without, skip step 3.

5. Press bits of candied cherries on the indent you pressed where the cookie-ends meet, to form holly berries; add little pieces of green candied citron or pineapple cut into leaf-like shapes to the sides.

6. Bake for 12 minutes, or until set but not brown.

Recipe Source: http://www.seriouseats.com/recipes/2009/12/cakespy-berlinerkranser-cookies-recipe.html