Christmas Cookie Kringle
Submitted by vanya
Scandinavian-style kringle cookies made with hard-boiled egg yolks for an ultra-tender crumb, laced with cinnamon and citrus zest, then brushed with egg white and sprinkled with pistachios.
YIELD
2 dozenPREP
60 minCOOK
10 minREADY
70 minThese old-world Scandinavian cookies have a secret ingredient that might raise eyebrows: hard-boiled egg yolks pressed through a strainer and worked right into the dough.
Sounds odd. Tastes extraordinary.
The cooked yolks make the dough impossibly tender with a melt-on-your-tongue shortbread quality. Cinnamon, lemon zest, and orange zest add a warm, fragrant citrus note that fills the kitchen while they bake.
Cut with a doughnut cutter for that classic ring shape, brushed with egg white, and scattered with green pistachios, they look as festive as any ornament on the tree.
Kitchen Tips
- Press the hard-boiled yolks through a fine strainer. This removes any lumps and gives the dough its signature silky texture. A fork won’t get you there.
- Chill the dough thoroughly before rolling. It’s soft and buttery, so cold dough rolls thin without sticking.
- Roll to ⅛ inch thick for crisp, delicate cookies. Any thicker and you lose that snappy bite.
- Brush egg white lightly. You want just enough to act as glue for the pistachios, not a heavy glaze.
Ingredients
Directions
Through a strainer the hard-boiled eggs you force, using the back of a spoon, of course, then combine with the raw egg yolk.
Work in the sugar, the butter, the shortening and when it’s combined, add the flour, cin-namon, vanilla and all of the rind:
Into a ball you roll the dough.
Chill it.
When it’s ⅛ inch thick you cut it out neat, use a doughnut cutter and a cookie sheet: now paint each cookie with unbeaten egg white and sprinkle with pistachios to add to the delight.
At 350℉ (180℃) F bake cookies for 8 to 10 minutes.
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