Berlinerkranzer

These little wreaths are a traditional Norwegian delicacy to nibble or use as a garnish on cakes or pies.

• Ready In: 36 mins
• Yields: 6 dozen cookies

Ingredients

• 3⁄4 cup butter or 3⁄4 cup margarine, softened
• 3⁄4 cup shortening
• 1  cup sugar
• 2  teaspoons orange zest
• 2  eggs
• 4  cups  gold medal flour
• 1  egg white
• 2  tablespoons sugar
•  candied red cherries
•  green candied citron peel

Directions

1. Heat oven to 400°.
2. Mix thoroughly butter, shortening, 1 cup sugar, the orange peel and eggs.
3. Blend in flour.
4. Shape dough by rounded teaspoons into ropes, each 6 inches long.
5. Form each rope into circle, bringing one end over and through in a single knot.
6. Let ½ inch extend at each end.
7. Place on ungreased baking sheet.
8. Beat egg whites until foamy; beat in 2 tablespoons sugar, 1 tablespoon at a time.
9. Brush tops of cookies with meringue.
10. Press bits of candied cherries on center of knot for holly berries, and candied citron for leaves.
11. Bake 10 to 12 minutes or until set but not brown.
12. Immediately remove from baking sheet.