Berlina Kranser

By RogRot

Ingredients

• 1 c. sugar
• 2 c. butter (softened)
• 8 eggs (4 hard boiled; 4 separated) (save whites)
• 1 tsp. vanilla
• 4 c. flour
• crushed sugar lumps

Preparation

Step 1

Combine
1 cup white sugar
1 pound softened butter (cream well)

Stir in eggs: Using 8 egg yolks, 4 hard boiled, 4 raw. Put hard boiled yolks thru a sieve, blend together with raw egg yolks (save the raw egg whites as you use them later)

1 tsp. vanilla
4 cups flour – knead in 3 ½ cups first and then rest as needed to make a stiff dough.

Cool dough really well. Take a piece of dough and roll into long thin strips pencil size ropes, double back and twist to make twisted wreaths. Place on a cookie sheet. Make all wreaths first and keep cool. Then just before baking brush with lightly beaten egg whites and sprinkle on crushed loaf sugar.
Bake
Watch closely as they brown fast.

Mabel did not have a written recipe but told Caroline how she did them. Caroline did not have a temperature or time written down. Mabel also got up about 4 am and turned the house temp down to about 50 degrees so she kept the dough from getting too warm.