Norwegian Berlinerkranser Cookies


Norwegian Berlinerkranser Cookies

Place hard boiled and raw yolks into the bowl of a stand mixer and mix together with a fork.  Add the sugar and mix well on medium.  With the mixer on low, add butter and flour a little at a time and mix until smooth.  Form dough into a ball, cover with plastic wrap, and rest in the fridge for 2 hours.  Heat oven to 350F.  Roll the dough out into 3/8 inch thick “snakes” about 4 inches long. Twist each one into an overlapped wreath shape and place on a parchment lined baking tray.  Lightly brush with egg whites and sprinkle each with a little sugar.  Bake until light golden, about 10 min.  Cool on a wire rack.                                 

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