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Berliner-Kransers from Grace Dahl Recipe

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This recipe for Berliner-Kransers from Grace Dahl, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce Flannery


yolks of two hard boiled eggs
2 eggs, separated
1 c. sugar + some for coating before baking
1 c. butter (oleo)
2 c. flour

Pre-heat oven to 375
Rub hard boiled egg yolks through sieve or mash real fine.
Add raw egg yolk and sugar. Mix well.
Add butter and blend until creamy.
Stir in flour.
Shape in Berliner-Kranser* shape.
Dip in beaten egg whites then in granulated sugar.
Bake about 8-10 minutes until meringue is light brown.

*To make Berliner-Kransershapes:
Take a ball of dough about the size of a walnut. On floured board lightly roll until about the length of a pencil.
Bring ends back up over center of dough, sort of make a bow!

Personal Notes:
Personal Notes:
Grandma suggests that using a flat soup bowl works best to dip the Berliner-Kransers in the egg whites and another soup bowl for the sugar (ha).




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