Berline Kranser (Scandinavian Cookies)
A dessert cookie recipe from Alice Brekke (Bozeman).
Ingredients
- 3 hard-boiled egg yolks
- 4 raw egg yolks
- 1 cup sugar
- 2 cups unsalted butter
- 5 cups flour
- 1 tsp. vanilla
- egg whites (unbeaten) + granulated sugar, for glazing
Directions
- 1
Work smooth the yolks of the 3 hard-boiled eggs. Then add the yolks of 4 raw eggs. Mix well. Add 1/2 cup of the sugar to the yolks. Mix the other 1/2 cup with the unsalted butter. Then mix the above together and add the flour. Knead well and chill thoroughly. Roll small pieces of the dough into long strips (7 inches) and form into wreaths. Dip first into remaining egg whites (unbeaten), then dip in granulated sugar — this forms a glaze for the top side of the cookie. Bake in a slow oven (275–300 degrees) until a light color. May take 30 minutes. Store in a cool dry place. Makes 100–130 cookies. Note: After adding the flour, if the dough is crumbly, you may add an egg white.
Transcription notes
- Printed heritage cookbook page, clean type, high confidence. "Berlinerkranser" — a Norwegian wreath cookie made with cooked and raw egg yolks. Oven assumed °F. ---
Source details
- Attribution
- Alice Brekke (Bozeman)
- Origin
- Bozeman, Montana, 1900
- Source type
- printed cookbook
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 93 of 218
- Transcribed
- 2026-07-27
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