NORWEGIAN CROWNS
Adapted from The Cookie Book, edited by Ruth Berolzheimer, 1949. I haven't tried these, but they seem to be a good way to use up egg yolks, both hard boiled, and raw. BTW, you can freeze any raw egg white in freezer safe containers as is, just defrost in the fridge overnight to use in meringues or angelfood cake. I would not advise freezing cooked egg white. Feel free to halve the recipe if that is more convenient for you. 1 1/2 cups butter equals 12 oz. I am not sure of the preparation time, but have excluded the time for boiling the eggs. The cooking time is for one batch.
Provided by mianbao
Categories Dessert
Time 48m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Press the hard cooked egg yolks through a sieve, into a mixing bowl.
- Add the sugar, salt and uncooked egg yolks, and beat thoroughly with mixer.
- Add the butter and flour alternately in small amounts, mixing in after each addition.
- Cover and chill until stiff.
- Roll the dough into ropes 1/4 inch in diameter and 5 inches long.
- Form rings by crossing the ends and pressing slightly.
- Dip, first into egg white, and then into the sugar, and place on cookie sheets with some space between them (the book does not say whether to grease the sheets or not, but I would do so, if not using silpat or parchment).
- Bake at 400 degrees F for 8 to 10 minutes, but check slightly earlier to make sure they aren't browning too fast.
- Remove from sheets and cool on racks.
Nutrition Facts : Calories 69.4, Fat 4.6, SaturatedFat 2.7, Cholesterol 41.6, Sodium 37.4, Carbohydrate 6.2, Fiber 0.1, Sugar 2.1, Protein 1
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Amir Hamnza
[email protected]I'm not a big fan of anise, but I still enjoyed these cookies. The flavor is very subtle.
Pratima Gurung
[email protected]These cookies are a bit pricey to make, but they're definitely worth the splurge. They're so delicious and unique.
Azankhanjee Khan
[email protected]I love the delicate flavor of these cookies. They're perfect for a special occasion.
Norma Rodriguez
[email protected]These cookies are so easy to make, even for a beginner baker like me. I'm definitely going to be making these again.
Danny Hickton
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and dense. I'm going to try again soon and hopefully they'll turn out better.
Amankwah Samuel
[email protected]These cookies are a great way to use up leftover egg whites. I always have a few extra egg whites in my fridge, so this recipe is perfect for me.
Javed Jadran
[email protected]I love the crispy edges of these cookies. They're so addictive!
calton ndlovu
[email protected]These cookies are a bit too sweet for my taste, but they're still good. I might try reducing the amount of sugar next time.
Muhammad Musawar
[email protected]I've never had Norwegian Crowns before, but I'm definitely a fan now. These cookies are amazing!
Uche Obidinnu
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
SA Electrician
[email protected]I'm not a huge fan of anise, but I still enjoyed these cookies. The flavor is very subtle.
Majid dogar
[email protected]These cookies are so beautiful! I love the way they look on a plate.
Arthur Abramov
[email protected]I love the flavor of these cookies, but I found them to be a bit dry. Next time, I'll try adding a little bit of butter or oil to the dough.
candiga vincent
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
NINJA GAMER -#roadTo100Subs!?
[email protected]I've made these cookies several times now and they always turn out perfect. They're the perfect balance of sweet and savory.
Arw√ò Nayyab
[email protected]These Norwegian Crowns were a hit at my last party! They're so easy to make and everyone loved them.