BERLINERKRANSER

"Little holiday wreaths from Norway."

1 1/2 cups soft shortening (half butter)
1 cup sugar
2 tsp. grated orange rind
2 eggs
4 cups flour, Gold Medal (Regular) or Gold Medal Wondra*
1 egg white
2 tbsp. sugar
red candied cherries, cut up green citron, cutup (for decorating)

Mix shortening, 1 cup sugar, rind and eggs thoroughly. Stir in flour. Chill dough wrapped in plastic wrap.

WHEN READY TO BAKE:
Heat oven to 400 degrees F.

Break off small pieces of dough and roll to pencil size, about 6-inches long and 1/4-inch thick. (If rich dough splits apart or seems crumbly, let it warm or work in a few drops of liquid until the dough sticks together.)

Form each piece into a circle, bringing one end over and through in a single knot. Leave 1/2-inch on each side. Place on ungreased baking sheet.

Beat egg white until frothy; gradually beat in 2 tbsp. sugar; brush tops with this meringue. Press bits of red candied cherries and green citron on cookie to decorate.

Bake 10 to 12 minutes, or until set but not brown.

*You may use Self-Rising Flour in this recipe.

Makes about 6 dozen (2-inch) cookies
From: Recipelink.com
Source: Betty Crocker's Festive Fixin's with a Foreign Flair, General Mills Inc., 1964