Norwegian Berlinerkranser cookies are a traditional wreath shaped butter cookie with a hint of orange zest. These little Norwegian Christmas cookies are simple to make with a short ingredient list and will soon be your favorite holiday cookie.
Gather and measure the ingredients. Give the butter a few turns with the paddle to lighten it up and then add the sugar. Beat until creamy, about 2 minutes, then add the egg and beat well.
Add the orange zest and the flour. Then stir until batter is smooth.
To shape, use a little less than 1 tablespoon of dough. Roll into a snake shape. Form into a wreath shape by overlapping each and then gently pressing each together. For a more traditional shape, make a loop and overlap each end. Place on a parchment lined baking sheet for easy removal.
Before sprinkling the cookies with sugars, they need to be brushed with an egg wash. Beat one egg until a little foamy. Gently brush the top of each cookie. Sprinkle with pearl sugar or coarse sparkling sugar.
Bake in a preheated 350℉ oven. Bake for 10-12 minutes. The bottoms should barely begin to be a golden color.
Cool cookies then store in a covered tin in a cool place.
Janet's Notes: