Recipes Included On This Page Norske Kroner (Norwegian Crowns) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Norske Kroner (Norwegian Crowns) Recipe By :The United States Regional Cook Book; 1947 edition Serving Size : 48 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard-boiled eggs 6 egg yolks -- uncooked 1/4 teaspoon salt -- (1 mL) 3/4 cup sugar -- (175 mL) 1 1/2 cups butter -- (375 mL) 3 cups sifted flour -- (750 mL) 1 egg white -- slightly beaten Coarsely broken loaf sugar Force cooked egg yolks through a sieve. Cream with uncooked egg yolks, salt and sugar. Add butter and flour alternately, a little at a time. Cover and chill until stiff. Roll dough into strips 1/2-inch (1.2 cm) in diameter and 5 inches (12 cm) long. Shape into rings, crossing the ends. Dip in egg white and in sugar and bake in a hot oven (400F/200C) for 8 to 10 minutes. Makes about 4 dozen cookies. From the Minnesota Scandinavian Cook Book of Fine Old Recipes in The United States Regional Cook Book, 1947 edition; edited by Ruth Berolzheimer; published by Culinary Arts Institute, Chicago. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 7g Fat (59.9% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

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