Kringel
Annemarie's famous Christmas Cookies
Ingredients
- 375 g (1⅔ cups) Butter
- 500 g (4 cups) Flour
- 4 tbsp Whipping Cream
- 2 ea egg white use the white of two eggs
- 250 g (1¼ cup) Sugar coarse, white (Pearl Sugar)
Instructions
- Knead Butter, Flour and Whipping cream together (NOT the sugar!).
- Let the dough rest for 2 hours in the refrigerator.
- Roll the dough to about 3mm (⅛") thickness...(repeat with the remaining dough after cutting the cookies)
- Cut out "Kringel" shapes (hole in center) - or use a shape you have...
- Baste top of the cookie with egg white and turn in coarse Sugar.
- Place on lightly greased baking sheet
- Bake at 350ºF for 10- 12 min
Notes
Bon Appetite
Guten Appetit !!!
Annemarie Original recipe prepared faithfully every Christmas by "Oma Leck" (our Grandmother in the village of Leck, Schleswig Holstein). The coarse sugar is commonly available in Denmark, so look for Danish specialties. If you can't find it, check on amazon for "Pearl Sugar". We use a cookie cutter with a whole in the middle for the traditional shape (and even baking!).
Of course you could use any shape cookie cutter you have available...
Guten Appetit !!!
Annemarie Original recipe prepared faithfully every Christmas by "Oma Leck" (our Grandmother in the village of Leck, Schleswig Holstein). The coarse sugar is commonly available in Denmark, so look for Danish specialties. If you can't find it, check on amazon for "Pearl Sugar". We use a cookie cutter with a whole in the middle for the traditional shape (and even baking!).
Of course you could use any shape cookie cutter you have available...