Berline Kranser (Scandinavian Cookies)

Dry

• 1 cup sugar (~200 g)
• 5 cups flour (~620 g)

Wet

• 3 hard-boiled egg yolks
• 4 raw egg yolks
• 2 cups unsalted butter (~450 g)
• 1 tsp. vanilla (~4.2 g)
• egg whites (unbeaten) + granulated sugar, for glazing

1. 1

   Work smooth the yolks of the 3 hard-boiled eggs.

2. 2

   Then add the yolks of 4 raw eggs. Mix well.

3. 3

   Add 1/2 cup of the sugar to the yolks.

4. 4

   Mix the other 1/2 cup with the unsalted butter.

5. 5

   Then mix the above together and add the flour.

6. 6

   Knead well and chill thoroughly. Roll small pieces of the dough into long strips (7 inches) and form into wreaths.

7. 7

   Dip first into remaining egg whites (unbeaten), then dip in granulated sugar — this forms a glaze for the top side of the cookie.

8. 8

   Bake in a slow oven (275–300 degrees) until a light color. May take 30 minutes.

9. 9

   Store in a cool dry place. Makes 100–130 cookies. Note: After adding the flour, if the dough is crumbly, you may add an egg white.