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Berlin Croncler

This is a favorite Christmas cookie.


  • 1 pound butter
  • 4 cups 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


  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. 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 sugar.
  3. Place on greased cookie sheet and bake at 350 degrees F until light brown.
  4. Keeps well in a cookie tin.

Makes 12 dozen cookies.

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