Prep Time: 1 hour, 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 25 minutes
- 2 hard-boiled eggs
- 2 eggs
- 1 cup sugar (superfine or regular)
- 1 teaspoon vanilla sugar
- 1 cup European-style butter (Plugra or Kerrygold), chilled
- 2 1/2 cups all-purpose flour
- 1/3 cup sparkling or pearl sugar
Separate the egg whites from the yolks of the hard-boiled eggs and reserve for another use. Finely crumble the egg yolks into a large mixing bowl.
Separate the remaining two eggs, reserving the whites for the final cookie glaze. Beat the raw yolks into the hard-boiled egg yolks.
Vigorously whisk the sugar and the vanilla sugar into the combined yolks.
Stir the flour into the yolks to form a soft dough.
Cut the chilled butter into 1/2" cubes, then use a pastry cutter or two knives to cut the butter into dough, as you would for a pastry crust.
Wrap the dough in clingwrap and refrigerate for at least 1 hour.
Preheat oven to 375° and place an uninsulated baking sheet in your freezer to chill for 15 minutes. Pinch off walnut-sized pieces of dough and roll them into 6"-long "snakes." Fold the ends over one another into a wreath shape.
Place the wreaths on the baking sheet, then brush each one well with the egg white. Sprinkle generously with sparkling or pearl sugar.
Place in the oven and bake for 10 minutes, or until the cookies are golden (watch closely to make sure they don't burn, as oven temperatures can vary).
Per Serving (2 cookies): Calories 202, Calories from Fat 96, Total Fat 10.6g 16%, Saturated Fat 6.7g 34%, Trans Fat 0.0g, Cholesterol 61mg 20%, Sodium 13mg 1%, Total Carbohydrates 25.5g 9%, Sugars 13.6g, Protein 2.7g, Vitamin A 9%, Vitamin C 0%, Calcium 1%, Iron 5%
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