Berlinerkranser (Norwegian Butter Wreath Cookies)
- Yield: 28 cookies 1x
Ingredients
Scale
- 2 hard-boiled egg yolks, cooled to room temp
- 2 large eggs, separated & room temp [1] [2]
- 2/3 cup (132g) granulated sugar
- 2 ½ cups (300g) all-purpose flour
- pinch of salt
- 1 cup (226g) unsalted butter, room temp
- 1/3 cup (65g) Lars Own Swedish Pearl Sugar
Instructions
- Push hard-boiled egg yolks through a fine-mesh sieve into a large bowl. Whisk in raw yolks.
- Add sugar, then whisk mixture with some oomph until fully combined and lighter in colour.
- With a silicone spatula, fold in ¾ cup + 1 Tbsp (100g) flour and salt. Mix in ½ cup (113g) butter. Fold in another ¾ cup + 1 Tbsp (100g) flour, then mix in other ½ cup (113g) butter. Finally, fold in remaining ¾ cup + 2 Tbsp (100g) flour.
NOTE: Take care to not overwork the dough, but also make sure you hunt down any hidden pockets of flour. - Divide dough into two equal chunks (about 360g each). Form each into a thick log, wrap in cling film, then refrigerate for 2 hours (up to overnight).
- When you’re ready to form your cookies, line 2 baking sheets with parchment paper. Retrieve one dough log from fridge and allow to warm up at room temp for 30 minutes.
- Divide dough log into 14 equal pieces (about 25g each). Roll each piece into a snake that’s 5 ½ to 6 inches long.
- Form each snake into a wreath and gently press where the ends overlap.
- Evenly space cookies on a prepared baking sheet. Transfer to fridge and chill for 30 minutes.
- Heat oven to 375°F.
- Repeat process with other dough log.
- Whisk the 2 leftover egg whites together in a small bowl. Pour pearl sugar into another small bowl.
- After the first batch has chilled, retrieve from fridge. Lightly dip cookies (face down) into egg wash, then dip into pearl sugar. Place (face up) on baking sheet.
- Bake for 8–10 minutes or until edges are set and just beginning to get some colour.
- Place baking sheet on wire rack. Cool cookies for 5–10 minutes, then carefully transfer to wire rack and allow to cool completely.
- Repeat with second batch of cookies.
Notes
- Cold eggs are easier to separate, so separate ‘em as soon as you take ‘em out of the fridge.
- If you’re going to make the dough one day and bake the cookies the next, put the egg whites in a small, sealed container and store in the fridge overnight.
Slightly adapted from: Modern Scandinavian Baking by Daytona Danielsen
