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Norwegian Wreaths
Norwegian Wreaths
Yield: Makes about 1-1/2 dozen cookies
Ingredients:
1hard-cooked egg yolk
1egg, separated
1/2cup butter, softened
1/2cup powdered sugar
1/2teaspoon vanilla
1-1/4cups all-purpose flour
Coarse white decorating sugar or crushed sugar cubes
Preparation:
1.Preheat oven to 350°F. Grease cookie sheets; set aside.2.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.3.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.4.Shape ropes into wreaths; overlap ends and let extend out from wreath. Place wreaths on prepared cookie sheets. Refrigerate 15 minutes or until firm.5.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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