Berlin/Berliner Wreaths are an old holiday standby. There are so many different recipes and variations of Berlin Wreaths out there (and I’ve seriously been tempted to try all of them), but the recipe below is the one I grew up with. This hand-rolled cookie falls somewhere between a shortbread and a sugar cookie, flavored with orange zest and cognac, it’s decorated with a lemon glaze, and topped with a bright red maraschino cherry.
Recipe makes ~30 cookies.
- 1 1/2 cups Butter
- 1 cup Sugar
- 2 tsp Orange Zest
- 2 Eggs
- 1 tbsp Cognac
- 4 cups Flour
- Decorations –
- Lemon Glaze
- 3/4 cups Powdered Sugar
- 2-3 tbsp Lemon Juice
- halved Maraschino Cherrys
- Green Sprinkles
- Lemon Glaze
- Cream together the butter and sugar.
- Add in the orange zest, eggs, and Cognac.
- Add in the Flour
- Chill the dough in the refrigerator.
- Preheat the oven to 400 F (~204 C).
- Roll a piece of dough into a log about 10 inches long and 1/4 inch think.
- Twist the ends of the log together to form a wreath.
- Place your finished wreaths on a parchments lined or greased baking sheet.
- Bake for 10-12 minutes.
- Allow the cookies to cool.
- Make the lemon glaze, by combining the lemon juice and powdered sugar.
- Coat the tops of the wreaths with the glaze.
- Sprinkle with green sprinkles.
- Finish the cookie off by placing half of a cherry right over the wreath knot.