3 Egg yolks, hard-boiled
4 Egg yolks, raw
⅞ Cup sugar
½ Tsp. vanilla sugar
2 Cups unsalted butter
3 Cups flour
Egg white
Pearl sugar for dipping


Step 1

Mash the hard boiled, cold egg yolks and combine with the raw. Add sugar and vanilla sugar and beat well.

Step 2

Add alternately to the egg mixture with the flour. Chill.

Step 3

Roll into thin “ropes” about ⅓ inch thick.

Step 4

Cut into 4 inch lengths and form small wreaths, overlapping ends. Press down lightly to make ends stick together.

Step 5

Preheat oven to 375°F. Dip first in beaten egg white, then in pearl sugar.

Step 6

Bake on greased cookie sheet about 10 minutes. Makes about 7 dozen.

Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim.

Call toll free at 1-888-979-3346