“Berlin Wreaths” are, surprisingly, a traditional Norwegian sugar cookie, in spite of their name! They are buttery and delicate and one of the most popular holiday treats in Norway. In the English-speaking world these are sometimes called “Norwegian Wreath Cookies”.
Ingredients
1 cup butter, softened
1/2 cup sifted powdered sugar
1 hard cooked egg yolk, pressed through a seive
1 raw egg yolk
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 slightly beaten egg white
1/3 cup (14) sugar cubes, crushed, or large-grained rock sugar
Directions
- Beat butter for 30 seconds. Add powdered sugar and beat until fluffy. Beat in egg yolks and vanilla. Stir in flour. Cover and chill one hour.
- Preheat oven to 325 F. Work with a small amount of dough at a time, keeping the rest chilled until needed. Using about one tablespoon of dough for each cookie, roll into six inch ropes. Shape each rope into a wreath, overlapping (form a cross) about 1 inch from the ends.
- Brush with egg white. Sprinkle with crushed sugar cubes. Place on an ungreased cookie sheet. Bake for 15 – 17 minutes or until golden. Cool about one minute before removing to a wire rack.
Notes
- Photo by MatPrat/Mari Svenningsen under MatPrat license.
