Berliner Kränze

"Just lovely with your afternoon tea. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
3hrs 8mins
Ingredients:
10
Yields:
8 dozen
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ingredients

  • 4 egg yolks, hardboiled (yolks only)
  • 4 eggs, separated
  • 1 cup butter, no substitutions
  • 1 cup sugar
  • 18 teaspoon salt
  • 4 cups flour, sifted
  • 12 cup cream
  • 1 egg white, slightly beaten
  • sugar
  • cinnamon
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directions

  • Rub cooked egg yolks through a sieve and beat well with uncooked egg yolks.
  • Cream butter, sugar and salt; add to egg yolks.
  • Add flour alternatively with cream.
  • Cover and chill.
  • Preheat oven to 425F and spray baking sheet lightly with cooking spray.
  • Shape with a cookie press or roll out into sheets about 1/8 inch thick and cut with a doughnut cutter.
  • Place on cookie sheet.
  • Brush top with egg white and sprinkle with sugar and cinnamon.
  • Bake for 8 to 10 minutes, taking care not to scorch.

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