Berliner Kranzer

1 cup white sugar

¾ cup butter

¾ cup shortening

2 eggs

2 teaspoons orange zest

4 cups sifted all-purpose flour

1 egg white

2 teaspoons white sugar

¾ cup candied citron peel

24 red candied cherries

Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel.

Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly.

Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for leaves and 1/2 red citron cherry for berry - use to decorate at the knot.

Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.