Add 2 cups sugar and both raw
and cooked egg yolks and mix, kneading thoroughly. 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. Dip one side of
the cookie into unbeaten egg white. Then dip into a mixture of pecans and 1/4 cup
Place on greased cookie sheet and bake at 350 degrees F until light brown.