Vanilla-Flavored Norwegian Kringle
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Hard cooked egg yolks||2 , finely mashed|
|All purpose flour||3 Cup (48 tbs)|
|Egg white||1 , lightly beaten|
|Granulated sugar/Coarsely crushed sugar cubes||1⁄2 Cup (8 tbs), crushed|
In large bowl of an electric mixer, beat butter and the 1 cup sugar until creamy; beat in egg, egg yolks, and vanilla until well combined.
In another bowl, stir together flour and salt; gradually add to butter mixture, blending thoroughly.
Wrap dough in plastic wrap and refrigerate for at least 1 hour or until next day.
Pinch off 1-inch balls of dough and roll each into a 6-inch-long strand.
Form each strand into a pretzel shape on greased baking sheets, spacing pretzels about an inch apart.
Using a pastry brush, brush cookies with egg white; then sprinkle with sugar.
Bake in a 350Â° oven for 12 to 15 minutes or until pale golden brown.
Transfer to racks and let cool completely.