Oma's Berliner Kranser (German Butter Knot Cookies)

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READY IN: 1hr 17mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter
  • 12
    cup sifted powdered sugar
  • 1
    hard-boiled egg yolks, pushed through a sieve
  • 1
    raw egg yolk
  • 1
    teaspoon vanilla
  • 2 14
    cups flour
  • 1
    egg white, beaten
  • 14
    sugar cubes, crushed or 14 sugar
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DIRECTIONS

  • Beat butter for 30 seconds with a hand mixer or a stand mixer.
  • Add powdered sugar and beat until fluffy.
  • Beat in egg yolk and vanilla.
  • Stir in the flour.
  • Cover and chill dough for one hour.
  • Preheat oven to 325 degrees F.
  • Work with a small amount of dough at a time and keep the remainder chilled until needed.
  • Using one tablespoon of dough for each cookie, roll into a 6 inch rope.
  • Shape each rope into a wreath, then overlap the dough about 1 inch from the ends.
  • Brush with the egg white and then sprinkle with the sugar.
  • Place cookies on an ungreased cookie sheet.
  • Bake for 15-17 minutes or until golden.
  • Cool cookies for a minute on the pan and then remove to a wire rack.
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