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Berliner Kranz Cookies

 Berliner Kranz Cookies
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
48 ServingsPrep: 40 min. + chilling Bake: 10 min./batch


  • 4 hard-cooked 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


  • Cut hard-cooked 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-cooked 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.

2 of 2

Berliner Kranz Cookies (continued)

Directions (continued)

  • 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. Yield: 4 dozen.
Nutritional Facts: 1 cookie (calculated without colored sugar and candies) equals 103 calories, 5 g fat (1 g saturated fat), 36 mg cholesterol, 21 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.