Norwegian Wreaths

Makes about 1-1/2 dozen cookies

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

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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