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Prep time
1 hour
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Cook time
30 minutes
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makes
50 cookies (each variations)
Author Notes
I always have great success with my Christmas cookies, especially with this Norwegian holiday classic. As I must have been a viking in another life, it is normal that I share with you this essential Christmas cookie that you can find on all festive treat tables. It is said that any good festive table in Norway should have at least 7 varieties of cookies! Well at least here’s one!
The selection of cookies may differ, except for the cookies that I am offering here. In every household in Norway, you can be sure to find at least one variation of Berlinerkranser (Berlin’s x-mas wreaths), the country's most popular Julekaker (Christmas cookies). They are buttery as desired and sweet just right. A perfect treat for those with a sweet tooth. The basic version is only made with hard boiled and raw egg yolks (yes, yes!), sugar, butter and flour, but it is also fun to vary the flavors and give them more personality. I am about to offer you three very simple versions, but oh so delicious and satisfying! I imagined a version flavored with almonds and maple and another with peppermint, decorated with candy canes and white chocolate!
It will taste like Christmas, that’s for sure! God Jul til alle!
—Jonathan Michaud
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Ingredients
- INGREDIENTS FOR THE CLASSIC BERLINERKRANSER
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2
hard-boiled egg yolks
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2
raw eggs, yolks and whites separated
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2/3 cup
sugar
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1 teaspoon
vanilla extract
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250 grams
European-style butter at room temperature
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2 1/2 cups
all-pupose flour
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crystalized or confectionery sugar (for decorating)
- INGREDIENTS FOR THE VARIATIONS
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1 teaspoon
almond essence (instead of vanilla)
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granulated maple sugar nuggets (instead of normal sugar)
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1 teaspoon
peppermint essence (instead of vanilla or almond)
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some Christmas candy canes, crushed (instead of normal or maple sugar)
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1 cup
white chocolate, melted
Directions
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In a small bowl, mash the hard-boiled egg yolks with a fork then mix with the liquid egg yolks. Reserve the whites for basting. Place the yolks in a stand mixer and add the sugar and vanilla, mixing on medium speed until light and fluffy. Add the butter and flour little by little, alternating and mix to form a smooth dough. Transfer to a clean bowl, cover with plastic wrap and refrigerate for at least 30 minutes.
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Preheat the oven to 350°F and prepare two baking sheets lined with parchment paper.
Taking small pieces of dough at a time (about 1 teaspoon) with your hands, roll the dough into thin logs – the same thickness as a pinky finger and about 4 to 5 inches (10 to 12 cm) in length – and form a wreath by overlapping the two ends. Repeat with the remaining dough.
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Place the wreaths on the baking sheets and brush lightly with the reserved egg whites. Sprinkle with granulated sugar. Bake for 10 to 15 minutes or until lightly browned. The Berlinerkranser are very fragile when taken out of the oven. Allow to cool completely before handling and storing.
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FOR THE VARIATIONS : Proceed in the same way as for the classic version. Simply replace the vanilla with almond or peppermint extract and the granulated sugar with maple sugar chips for the almond-maple version.
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For the peppermint and white chocolate version : Brush with egg white, cook and let cool completely. Decorate afterwards by dipping the Berlinerkranser in the melted white chocolate and sprinkling with pieces of Christmas candy cane. Leave the chocolate to set on a plate. Candy cane doesn’t resist well to baking. That’s why it is important to sprinkle only after baking the cookies.
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