Norwegian Wreath Cookies (“Berlinerkranser”)

Hard boil 2 eggs. Once cool, separate the yolks from the whites and discard (or eat!) the whites.

Mash the two hard-boiled egg yolks with a fork.

Crack two raw eggs and separate the yolks from the whites. Reserve the whites for later in a separate bowl.

Add the two raw egg yolks to the mashed hard-boiled egg yolks along with the sugar and whisk until well combined. You could also use a stand mixer.

Add in the flour and lightly mix to combine. It will look quite powdery at this point.

Add in the cubed chilled butter and mix to combine (almost like a pie dough consistency). Knead until the dough comes together, wrap in plastic wrap, and place in the refrigerator for 1 hour.

Preheat the oven to 375⁰F.

Once the dough has been chilled, remove small pieces (about the size of a walnut) and roll into little snakes. Fold the ends over each other to make a wreath shape. Repeat until all dough has been used. Place the wreath cookies on a baking sheet.

Lightly whisk the egg whites and brush over the top of each cookie. Sprinkle with pearl sugar and place a small piece of chopped candied cherry in the middle.

Bake in the oven for 10 minutes. They should not be fully brown, just a very light hint of golden color before removing. Let cool and enjoy!