Berlinerkranser (Berlin Wreath Cookies)

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Adapted by permission from Ekte Norsk Jul, Vol. 2: Traditional Norwegian Christmas Foods,

by Astrid Karlsen Scott

Norwegians have a tradition known as the syv slags kaker, or seven sorts of cookies: you wouldn’t be a proper Norwegian if you didn’t have seven types of cookies to serve at Christmastime.

berlinWreathyield: 2 dozen

start to finish: 90 minutes (plus refrigeration time: one hour to overnight)

2 hard-boiled egg yolks
2 raw egg yolks
2/3 cup sugar
3 and 1/3 cups all-purpose flour
1 cup plus 2 tablespoons butter, at room temperature (I use salted)
2 lightly-beaten egg whites
Pearl sugar

In a mixing bowl, or the work bowl of a stand mixer, mash the cooked and raw egg yolks together with a fork. Add the sugar and beat until light and fluffy. Add the flour and butter alternatively, mixing it fully but handling the dough as little as possible; it will be somewhat crumbly but will come together easily when you press it. Cover with plastic and chill the dough at least a few hours, ideally overnight.

Line two cookie sheets with parchment paper. Roll the dough into logs 1/3 inch in diameter and cut into 4 to 4 1/2-inch lengths. Fold the logs into wreaths, allowing the ends to overlap, and place about an inch apart on the cookie sheets. Chill them in the refrigerator for a little while before baking to help them keep their shape.

Preheat the oven to 375°F. Brush the top of the cookies with the egg whites, then dip in pearl sugar.

Bake until lightly golden, 8-10 minutes.

Store in an airtight container.





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