Berlinerkranzer

Little wreath cookies made every holiday season in Norway.

3/4 cup butter or margarine, softened
3/4 cup shortening
1 cup sugar
2 teaspoons grated orange peel
2 eggs
4 cups Gold Medal Flour
1 egg white
2 tablespoons sugar
Red candied cherries
Green candied citron

Heat oven to 400*. Mix thoroughly butter, shortening, 1 cup sugar, the orange peel and eggs. Blend in flour. Shape dough by rounded teaspoonfuls into ropes, each 6 inches long and 1/4 inch in diameter. Form each rope into circle, bring one end over and through in a single knot. Let 1/2 inch extend at each end. Place on ungreased cookie sheet.

Beat egg white until foamy; add 2 tablespoons sugar, 1 tablespoon at a time, while beating. Brush tops of cookies with sweetened egg white. Press bits of red candied cherries on center of knot for holly berries; add little leaves of green citron. Bake 10-12 minutes or until set but not brown. Immediately remove from baking sheet.

About 6 dozen cookies