Berliner Kranz Cookies are Norweigan Christmas Cookies which translate into “Berlin Wreaths”. They are traditionally made into wreath shapes and decorated with some little bit of red and green sugars.
Sift flour and salt together into a medium bowl, and set aside.
In a large bowl, cream together (mix well) the softened butter and the sugar, until it’s lightened in color and fluffy. Place a fine mesh sieve over the creamed butter and sugar, and mash the hard cooked egg yolks through the sieve. Mix the sieved egg yolks and the raw egg yolks into the butter and sugar mixture. Beat until light and fluffy. Add the flour & salt to the creamed mixture alternately with cream, beating well after each addition. Mix in the vanilla and almond extracts. Refrigerate for 2-3 hours or until easy to handle.
Preheat oven to 375° F. On a lightly floured surface, roll the dough out into pencil like strips, or ropes, and shape into wreaths or rings. Brush the cross over space with the beaten egg white, and sprinkle with colored sugar. Bake on greased cookie sheets, or cookie sheets lined with parchment paper or silicon mats, at 375° for 6 minutes. Remove to wire racks to cool.