Butter Rings(Berlinerkranser) - cooking recipe

Ingredients

3 hard-boiled egg yolks
4 raw egg yolks
1/2 c. sugar
1/2 tsp. vanilla
5 to 5 1/2 c. flour
1 1/2 c. unsalted butter
1 egg white
Parlsocker (perlesugar)

Preparation

Mash yolks of hard-boiled eggs very well.
Add raw egg yolks, blending to a smooth paste.
Cream butter and vanilla, gradually adding sugar and creaming until fluffy after each addition.
Add egg mixture in thirds, blending well after each addition.
Add sifted flour in fourths, again blending well each time.
Wrap dough in foil and chill thoroughly.
With hands, roll small pieces of dough to pencil thickness, about 4 to 4 1/2-inches long. Paint ends with egg white and overlap to form a wreath.
Brush egg white on top of each cookie and sprinkle with perle sugar or crushed sugar cubes.
Bake at 350\u00b0 for 10 to 12 minutes or until golden brown.
Makes 5 dozen.
Store in cool place.
Freeze well.