BERLINER KRANZ COOKIES

Berliner Kranz Cookies image

These wreath-shaped cookies make a great Christmas gift and a pretty presentation on a buffet table. So get ready for the compliments. My mother handed down the recipe to me.-Edie DeSpain, Logan, UT

Provided by Taste of Home

Time 50m

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

4 hard-boiled large eggs
1 cup butter-flavored shortening
1 cup sugar
4 uncooked egg yolks
1/2 teaspoon almond extract
3-3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
1 egg white, lightly beaten
Red and green sugar
Red-hot candies

Steps:

Cut hard-boiled eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl., In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-boiled egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired., Place 1 in. apart on ungreased baking sheets; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350° for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 103 calories, Fat 5g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.