Norwegian Wreaths
the Editors of Publications International, Ltd.
Norwegian Wreaths
Yield
Makes about 1-1/2 dozen cookies
Ingredients
| 1 | hard-cooked egg yolk |
| 1 | egg, separated |
| 1/2 | cup butter, softened |
| 1/2 | cup powdered sugar |
| 1/2 | teaspoon vanilla |
| 1-1/4 | cups all-purpose flour |
| Coarse white decorating sugar or crushed sugar cubes |
Preparation
- Preheat oven to 350°F. Grease cookie sheets; set aside.
- Beat cooked and raw egg yolks in medium bowl until smooth. Beat in butter, powdered sugar and vanilla. Stir in 1 cup flour. Stir in additional flour until stiff dough forms.
- Place dough on sheet of waxed paper. Using waxed paper to hold dough, roll it back and forth to form a log; cut into 18 equal pieces. Roll each piece of dough into 8-inch rope, tapering ends.
- Shape ropes into wreaths; overlap ends and let extend out from wreath. Place wreaths on prepared cookie sheets. Refrigerate 15 minutes or until firm.
- Beat reserved egg white with fork until foamy. Brush wreaths with egg white; sprinkle with decorating sugar. Bake 8 to 10 minutes or until light golden brown. Remove cookies to wire racks; cool completely.
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