Berlinerkranzen

Ingredients:
2 sticks (1 c.) unsalted butter, softened
1/2 c. confectioner's sugar, sifted
the yolk from 1 large hard-boiled egg, sieved
1 large egg yolk
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 large egg white, lightly beaten
2-3 tbsp. pearl sugar

Cream butter in mixer bowl for 30 seconds, then add powdered sugar and continue beating for 30 more seconds. Add cooked yolk, egg yolk and vanilla. Switch to paddle if using beaters and beat in flour, until well-incorporated. When completely combined, scrape off dough from paddle. Form dough into a circle and wrap in plastic wrap. Chill for 1 hour. (If chilling longer, take out of refrigerator an hour or so before you plan to work with the dough to make it easier to work with.)

Preheat oven to 325 degrees F. Divide dough equally into 36 pieces. Roll each piece into 6-inch-long ropes, then form into a ring, crossing and pressing them together an inch from the ends. Arrange 1-inch apart on ungreased cookie sheet. Brush with egg white and sprinkle with pearl sugar. Bake 18-20 minutes or until edges are lightly browned. Cool on sheet for 1 minute, then transfer cookies to wire rack to cool.