Recipe Notes

Janet's Notes:

• Use European-style butter because they have more butterfat and less water.  Resulting in a more tender cookie that will melt-in-your-mouth texture and feel.  My favorite brands to use are Plugra and Kerrigold  Irish butter. I use unsalted butter.  For more flavor add a pinch of salt, if desired.
• Butter should be cold to the touch but warm enough to spread.  
• Don't rush the process of creaming the butter and sugar, but don't overmix either.  The longer the butter is creamed the warmer it can become.  This could result in a sticky dough that is hard to shape.
• Don't pack flour into the measuring cup.  I like to stir my flour before gently scooping into the measuring cup.
• If cookies seem difficult to shape (I've never had this problem), the dough can be chilled until it is easier to handle or simply dust hands with flour while shaping.
• Don't overbake.  Bake just until beginning to lightly brown around edges.
• Baked Berlinerkranser can be stored in a tin with a tight-fitting lid and placed in a cool room for up to 3 weeks.  They can be frozen as well.