Berliner Kranzer

Berliner Kranzer

Ingredients:
1 cup sugar
3/4 cup margarine or butter (1 1/2 sticks) -- softened
3/4 cup shortening
2 teaspoons grated orange peel
2 eggs
4 cups all-purpose flour
1 egg white
2 tablespoons sugar

Directions:
Red candied cherries
Green candied citron
Heat oven to 400º. Mix 1 cup sugar, the margarine, shortening, orange peel
and eggs in large bowl. Mix in flour. Shape dough by rounded teaspoonfuls
into ropes, 6 inches long. Form each rope into a circle, crossing ends and
tucking under. (This shaping method is easier than the traditional method
of tying knots.) Place on ungreased cookie sheet.
Beat egg white and 2 tablespoons sugar until foamy; brush over tops of
cookies. Press bits of red candied cherries on center of knot for holly
berries. Add "leaves" cut from green candied citron.
Bake 10 to 12 minutes or until set but not brown. Immediately remove from
cookie sheet. Cool on wire rack.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"We have made these German wreath-shaped cookies a bit easier than the
traditional shaping method, to speed your holiday baking."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"72 Cookies"
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