**20 Scandinavian Cookies - Berliner Krasner
Berliner Krasner
(not for use with cookie stamps)

Ingredients
                                            
Sieve:
2 hard-boiled egg yolks

Add to make a sooth paste:
2 raw egg yolks

Cream and add:
1/2 cup sugar
1/2 pound butter

Add:
3 cups flour

Method

Shape into rings with ends tied. Dip in beaten egg white and granulated sugar. Bake at 350° F. until delicate brown (about 15 minutes).


From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.