Berlin Croncler recipe

This is a favorite Christmas cookie.

1 pound butter
4 cups flour, sifted after measuring
2 1/4 cups granulated sugar, divided
4 egg yolks, beaten
Yolks of 4 hardboiled eggs, mashed
1 egg white
1/4 cup finely chopped pecans

Cut together butter and flour as for pie crust. Add 2 cups sugar and both raw and cooked egg yolks and mix, kneading thoroughly. Form into a long roll and cut into lengthwise strips. Cut strips into small squares of equal size. Roll squares with hands into thin strips 4 or 5 inches long. Cross ends firmly, making a shape like a circle with the ends overlapping and extending downward. Dip one side of the cookie into unbeaten egg white. Then dip into a mixture of pecans and 1/4 cup sugar. Place on greased cookie sheet and bake at 350 degrees F until light brown. Keeps well in a cookie tin.

Makes 12 dozen cookies.