Norwegen Cookies – Berlinerkranzer: A Taste of Norwegian Holiday Magic

Every December, the scent of cardamom and warm butter would fill my grandmother’s kitchen, a fragrant promise of the holidays to come. Among the many Scandinavian treats she baked, the Berlinerkranzer – those delicate, knotted Norwegian wreath cookies – always held a special place in my heart. Their simple elegance, often adorned with glistening red candies, made them feel like edible ornaments, a delicious representation of the season’s joy and beauty. Now, I carry on her tradition, recreating these delightful cookies each year, sharing a taste of my heritage with family and friends.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 10-12 minutes
• Total Time: 57 minutes
• Yields: 6 dozen (according to recipe)
• Serves: 12-24
• Dietary Type: Not specified (contains dairy and eggs)

Ingredients

• ¾ cup butter, softened or ¾ cup margarine
• ¾ cup solid shortening
• 1 cup sugar
• 2 teaspoons orange peel, grated
• 2 eggs
• 4 cups all-purpose flour
• Red cinnamon candies (optional)
• Green food coloring (optional)

Equipment Needed

• Mixing bowls
• Electric mixer (optional, but recommended)
• Measuring cups and spoons
• Grater or zester (for orange peel)
• Baking sheets
• Cooling rack

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Make sure your oven rack is positioned in the center of the oven for even baking.

2. In a large mixing bowl, cream together the ¾ cup softened butter (or margarine), ¾ cup solid shortening, 1 cup sugar, and 2 teaspoons grated orange peel. If using an electric mixer, start on low speed and gradually increase to medium until the mixture is light and fluffy. This usually takes about 3-5 minutes. Proper creaming is crucial for creating a tender cookie.

3. Add the 2 eggs to the creamed mixture and beat until well combined. Ensure the eggs are fully incorporated before moving on to the next step.

4. Gradually blend in the 4 cups all-purpose flour. Add the flour in increments, mixing on low speed (if using a mixer) or with a sturdy spoon. Be careful not to overmix, as this can result in tough cookies. The dough should come together into a smooth, cohesive ball.

5. If you wish to add green food coloring, now is the time. Add a few drops at a time and mix until the dough reaches your desired shade of green. Remember that the color will deepen slightly during baking.

6. Shape the dough by rolling rounded teaspoonfuls into ropes, each about 6 inches long and ¼ inch in diameter. It helps to work with small portions of the dough at a time, keeping the rest covered to prevent it from drying out.

7. Form each rope into a circle, bringing one end over the other and through into a single knot. Let about ½ inch extend at each end. This knot is what gives the Berlinerkranzer its distinctive wreath shape.

8. Place the knotted cookies on ungreased baking sheets. Leaving a little space between each cookie allows for even baking and prevents them from sticking together.

9. If desired, press in red cinnamon candies into the knots for a festive touch. You can use the back of a spoon or your fingertip to gently press the candies into the dough.

10. Bake for 10 to 12 minutes, or until the cookies are set but not brown. The cookies should be pale golden; avoid over-baking, as this can make them dry. Keep a close eye on them, as baking times can vary depending on your oven.

11. Immediately remove the cookies from the baking sheet and transfer them to a cooling rack to cool completely. This prevents them from continuing to bake on the hot baking sheet.

Expert Tips & Tricks

• For the best flavor, use high-quality butter. European-style butter, with its higher fat content, will result in a richer, more tender cookie.
• Ensure that your butter and shortening are softened to room temperature before creaming. This will help them incorporate evenly with the sugar.
• If the dough becomes too sticky to handle, chill it in the refrigerator for 15-20 minutes. This will make it easier to roll and shape.
• To prevent the cookies from spreading too much during baking, make sure your baking sheets are completely cool.
• If you don’t have red cinnamon candies, you can use other small decorations, such as sprinkles or chopped nuts.
• For a more intense orange flavor, add a few drops of orange extract to the dough along with the grated orange peel.

Serving & Storage Suggestions

These Berlinerkranzer are best served at room temperature. They make a beautiful addition to any holiday cookie platter or can be enjoyed as a simple treat with a cup of coffee or tea.

Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 2 months. Thaw them at room temperature before serving. The cookies can also be frozen before baking. Simply shape them, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, simply bake them directly from frozen, adding a few extra minutes to the baking time.

Nutritional Information

Here is an approximate nutritional breakdown per cookie:

Nutrient	Amount per Serving	% Daily Value
Calories	443.7 kcal	N/A
Calories from Fat	230 g	52%
Total Fat	25.6 g	39%
Saturated Fat	10.8 g	54%
Cholesterol	65.8 mg	21%
Sodium	94.2 mg	3%
Total Carbohydrate	48.6 g	16%
Dietary Fiber	1.2 g	4%
Sugars	16.8 g	67%
Protein	5.5 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free Berlinerkranzer: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a bit more liquid to the dough to achieve the right consistency.
• Lemon Berlinerkranzer: Replace the orange peel with lemon peel for a bright, citrusy twist.
• Nutty Berlinerkranzer: Add ¼ cup of finely chopped almonds or walnuts to the dough for added flavor and texture.
• Spice It Up: Add ½ teaspoon of ground cardamom or ginger to the dough for a warm, festive flavor.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter in this recipe?

A: Yes, you can use salted butter, but reduce the amount of salt in the recipe by ¼ teaspoon to compensate.

Q: My dough is too dry. What should I do?

A: Add a tablespoon of milk or water at a time until the dough comes together into a smooth ball.

Q: My cookies are spreading too much during baking. What can I do?

A: Make sure your baking sheets are cool and your oven temperature is accurate. You can also chill the dough for 15-20 minutes before shaping it.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough up to 2 days in advance and store it in the refrigerator. Let it soften slightly before shaping.

Q: What can I use if I don’t have orange peel?

A: You can substitute with lemon peel or omit the citrus peel altogether. The cookies will still be delicious.

Final Thoughts

Baking these Berlinerkranzer is more than just following a recipe; it’s about creating a connection to tradition, sharing a taste of warmth and joy with those you love. The aroma alone will transport you to cozy winter days and festive celebrations. So, gather your ingredients, preheat your oven, and let the magic of these Norwegian wreath cookies fill your home. Don’t be afraid to experiment with variations and make them your own. And most importantly, share your creations and spread the holiday cheer! I would love to hear how they turn out for you!