Berliner Kranser (Norwegian sugar/shortbread cookies)

Becky Justnes

"Refrigerator cookies with icing. Great fun for kids to help decorate and not an overly sweet cookie. A Christmas favorite in our family for many generations!"
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Ingredients

0 servings
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Original recipe yields 24 servings



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Directions

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  1. Cookie Dough:
  2. -mash the hard boiled egg yolks until powdery and smooth
  3. -add the 4 raw egg yolks and heavy cream and mix well
  4. -add the sugar and mix well again
  5. -add the butter and flour, alternating back and forth between the two
  6. -mix/knead until dough is smooth, but don't overmix; dough should be quite stiff
  7. -Shape dough into "logs" about 2-3 inches in diameter and whatever length is easily workable for you (I usually make them about 12 inches long)
  8. -wrap each "log" in plastic wrap, place on a cookie sheet, and refrigerate AT LEAST 12 HOURS (overnight)
  9. -the next day: preheat oven to 350 degrees Fahrenheit
  10. -remove dough "logs" from fridge and slice thinly (about 1/4 inch thick) and place onto ungreased cookie sheets
  11. -an alternative shape to make is to take a slice and roll it in your hands to make a small sausage-like shape
  12. -bake for 9-12 minutes until the edges turn a light tan; be careful not to burn them :-)
  13. -remove from cookie sheet and COOL COMPLETELY before frosting and decorating
  14. Icing:
  15. -cream butter and sugar; add egg and vanilla
  16. -spread evenly over cookies
  17. Decorations:
  18. -the easiest way to decorate these cookies is to dip them upside down into the sprinkles or other decorations IMMEDIATELY after frosting them. If you make some shaped like little "sausages," you can just hold them and swirl them first through the frosting and then through the decoration
  19. -If you don't have time to decorate them, you can always color the frosting with food coloring, but I recommend using the paste coloring because if you use the food coloring drops it alters the consistency of the frosting a bit

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