cwp@cbdkc1.uucp (Cindy W. Poehlmann) (04/25/87)
Copyright (C) 1987 USENET Community Trust
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.RH MOD.RECIPES-SOURCE BERLINERKRANZ C "16 Dec 86" 1987
.RZ "BERLINERKRANZER" "Norwegian wreath cookies"
These are decorative holiday cookies adding quite a bright, colorful
aromatic touch to your plate of cookies.
.IH "6 dozen"
.IG "\(34 cup" "butter or margarine, softened" "170 g"
.IG "\(34 cup" "solid shortening" "160 g"
(e.g. Crisco)
.IG "1 cup" "sugar" "200 g"
.IG "2 tsp" "grated orange peel" "30 ml"
.IG "2" "eggs"
.IG "4 cups" "all-purpose flour" "400 g"
.IG "" "red cinnamon candies"
(optional)
.IG "" "green food coloring"
(optional)
.PH
.SK 1
Heat oven to
.TE 400 200 .
.SK 2
Mix thoroughly butter, shortening, sugar, orange peel, and eggs.
.SK 3
Blend in flour. Color with green food coloring, if desired.
.SK 4
Shape dough by rounded teaspoonfuls into ropes, each
.AB "6 inches" "15 cm"
long and
.AB "\(14 inch" "5 mm"
in diameter.
.SK 5
Form each rope into a circle, bringing one end over the other and through
into a single knot.
Let
.AB "\(12 inch" "1 cm"
extend at each end.
.SK 6
Place on ungreased baking sheet.
.SK 7
Press in red cinnamon candies, if desired.
.SK 8
Bake 10 to 12 minutes or until set but not brown.
.SK 9
Immediately remove from baking sheet.
.SH RATING
.I Difficulty:
moderate (requires some dexterity).
.I Time:
1 hour.
.I Precision:
Measure the ingredients.
.WR
Cindy W. Poehlmann
AT&T Network Systems, Columbus, Ohio, USA
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