|Butter||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||2 (Uncooked)|
|Hard cooked egg yolks||3 , sieved|
|Sifted all purpose flour||2 Cup (32 tbs)|
Cream butter with extract; add sugar gradually, beating until fluffy.
Add uncooked egg yolks, one at a time, beating thoroughly after each addition; mix in hard-cooked egg yolks.
Add flour in fourths, mixing until blended after each addition.
Chill dough thoroughly.
Shape small amounts of dough into strips 4 inches long and 1/4 inch thick; the ends of strips should be slightly pointed.
Form wreaths on ungreased cookie sheets, overlapping ends of strips about 1/4 inch.
Brush wreaths with slightly beaten egg white; sprinkle lightly with crushed loaf sugar.
Bake at 350Â°F 10 to 12 minutes.