Berlin Croncler

This is a favorite Christmas cookie. Keeps well in a cookie tin.

Ingredients

  • 1 pound butter
  • 4 cups all-purpose 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

Instructions

  1. Cut together butter and flour as for pie crust.
  2. Add 2 cups sugar and both raw and cooked egg yolks and mix, kneading thoroughly.
  3. 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.
  4. Dip one side of the cookie into unbeaten egg white.
  5. Dip into a mixture of pecans and 1/4 cup sugar.
  6. Place on greased cookie sheet and bake at 350 degrees F until light brown.

Yield: 12 dozen cookies