3 Egg yolks, hard-boiled
4 Egg yolks, raw
⅞ Cup sugar
½ Tsp. vanilla sugar
2 Cups unsalted butter
3 Cups flour
Pearl sugar for dipping
Mash the hard boiled, cold egg yolks and combine with the raw. Add sugar and vanilla sugar and beat well.
Add alternately to the egg mixture with the flour. Chill.
Roll into thin “ropes” about ⅓ inch thick.
Cut into 4 inch lengths and form small wreaths, overlapping ends. Press down lightly to make ends stick together.
Preheat oven to 375°F. Dip first in beaten egg white, then in pearl sugar.
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