BERLINER KRANSER
Steps:
- Use a large mixing bowl and beat butter with electric hand mixer or using whisk attachment in stand mixer for about 30 seconds. Add powdered sugar, then beat until fluffy. Beat in hard cooked and raw egg yolks and the vanilla. Beat in flour until combined. Cover and chill for about 1 hour. Use about 1 tablespoon of dough per cookie, roll into 6 inch long ropes, and place on parchment lined sheet. The shape should be like a ring, but with one end of the rope overlapping the other end about an inch from the bottom. Brush with egg white and sprinkle with the sugar. Bake at 325° for 18-20 minutes. Edges should be lightly browned. Cool on the sheet for about a minute then transfer to a wire rack to cool completely.
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