| LITTLE WREATHS (BERLINERKRANSER) |
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These wreath-shaped cookies are a Norwegian holiday favorite for the family to bake together. Makes about 4 dozen cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1 cup confectioners' sugar 2 large hard-boiled egg yolks, mashed 2 large eggs, separated 1 teaspoon vanilla extract 1 teaspoon almond extract 2-1/4 cups all-purpose flour Green-colored sugar crystals 12 red candied cherries, cut into quarters Combine Butter Flavor Crisco Shortening or Butter Flavor Crisco Stick and confectioners' sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in hard-boiled egg yolks, uncooked egg yolks, vanilla, and almond extract. Beat in flour, 1/4 cup at a time, until well blended. Cover and refrigerate 3 hours. Let dough stand at room temperature until it becomes easy to handle. Heat oven to 350ºF. Divide dough into 2 equal portions. Cut each portion into 24 equal pieces. Roll each piece of dough into a 5-inch long rope. Form each rope into wreath or loop 1-1/2 inches apart on ungreased cookie sheet, overlapping both ends. Brush each wreath with beaten egg white; sprinkle with colored sugar crystals. Lightly press cherry piece into top of each wreath. Bake at 350ºF for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets 3 minutes; transfer to cooling racks. |
