• Cooking Time: 15-17
• 1 C butter
• 1/2 C sifted powder sugar
• 1 hard cooked egg yolk, sieved
• 1 raw egg yolk
• 1 t vanilla
• 2 1/4 C all-purpose flour
• 1 slightly beaten egg white
• 1/3 C sugar or 14 sugar cubes

1. Beat butter for 30 seconds. Add powdered sugar and beat until fluffy . Beat in egg yolks and vanilla. Stir in flour. Cover and chill one hour.
2. Preheat oven to 325 degrees F.
3. Work with a small amount of dough at a time, keeping the rest chilled until needed. Using about one tablespoon of dough for each cookie, roll into six inch ropes. Shape each rope into a wreath. Brush with egg white. Sprinkle with sugar. Place on an ungreased cookie sheet.
4. Bake for 15 - 17 minutes or until golden. Cool about one minute before removing to a wire rack.

This is a classic butter cookie, a Norwegian recipe traditionally served at Christmas, hence the wreath shape.