Recipes from Germany and Austria :: German and Austrian Desserts
This is a favorite Christmas cookie. 1 lb. butter
4 c. flour, sifted after measuring
2 1/4 (two and one-fourth) c. sugar, divided
4 egg yolks, beaten
Yolks of 4 hardboiled eggs, mashed
1 egg white
1/4 c. finely chopped pecans Cut together butter and flour as for pie crust. Add 2 c. 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 square or rectangles of equal size. Roll square or rectangles with hands into thin strips 4 or 5 in. 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 c. sugar. Place on greased cookie sheet and bake at 350 degrees fahrenheit until light brown. Keeps well in a cookie tin. Makes 12 dozen cookies.
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