Norwegiancrowns Recipes

Steps:

• 1. Preheat over to 400 degrees.
• 2. Cream butter in a mixer on medium speed. Put egg yolks through a sieve and add to butter in mixer. Add sugar and vanilla. Add flour. Mix to incorporate.
• 3. Roll into 1 inch balls and put on cookie sheet 2 inches apart. Depress each with a fork in a criss cross pattern. Optional: I decorate these with green and red sprinkles for Chrismas before baking.
• 4. Bake at 400 degrees for 15 minutes.

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.

Steps:

• Mash hard cooked egg yolks very finely; cream with uncooked egg yolks, salt and sugar.
• Add butter and flour alternately, a little at a time.
• Cover and chill until stiff.
• Preheat oven to 400°F.
• Roll dough into strips 1/2" in diameter and about 5" long.
• Shape into rings, crossing the ends.
• Dip in egg white, then in sugar.
• Bake for 8 to 10 minutes.

Steps:

• Shred cabbage and toss with salt.
• Cover and refrigerate at least 2 hours.
• Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
• Cool completely.
• Add to the cabbage along with the remaining vegetables.
• Cover and refrigerate at least 24 hours before serving (longer is better).
• Keeps 4-6 weeks in the refrigerator.