Berlin Croncler

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

Yield: 12 dozen cookies

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.