KRINGLOR (TWISTS)

"This recipe was handed down by Mary Johnson and Anna Erickson, early Scandinavian immigrants."

1 cup butter or margarine (1/2 lb.) at room temperature
1 cup granulated sugar
2 hard-cooked large egg yolks
1 large egg, separated
1 large egg
1/4 teaspoon salt
3 cups all-purpose flour
1/3 cup pearl or coarse decorating sugar*

Preheat oven to 350 degrees F.

In a bowl, with a mixer on high speed, beat butter and granulated sugar until fluffy. Add hard-cooked egg yolks, uncooked egg yolk, uncooked whole egg, and salt; beat on medium speed until blended. Stir in flour, then beat until well blended.

Shape dough into 1-inch balls; cover with plastic wrap. On a lightly floured board, roll each ball under your palm into a 6-inch-long rope. On a 12- by 15-inch baking sheet (you'll need 3 total), twist each rope into a figure eight and press ends lightly together; space twists about 1 inch apart.

Beat remaining egg white to blend; lightly brush over twists. Sprinkle with pearl sugar.

Bake in a 350 degrees F oven until twists are golden brown, about 20 minutes (16 to 18 minutes in a 325 degree convection oven). If using 1 oven, switch pan positions after 10 minutes. With a wide spatula, transfer twists to racks to cool.

Serve warm or cool.

TO MAKE AHEAD:
If making twists up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.

*Look for pearl sugar in stores that sell specialty or Scandinavian foods.

Makes 60
From: Pam Erickson
Adapted from source: Sunset Magazine, December, 2000