Norwegian Berlin Wreath Cookies

1. Mash the hard-boiled yolks well, then add the raw egg yolks, mixing well.

2. Blend in the sugar, butter and flour to make a stiff dough. Cover dough and refrigerate for several hours.

3. Lightly grease the cookie sheet and preheat the oven to 375°F.

4. Take small pieces of dough and roll them into ropes 1/2 inch thick and 4 inches long. Join the two ends and press together, forming a wreath shape.

5. Dip the wreaths into the lightly beaten egg whites, then into granulated sugar, placing them on the cookie sheet. If using glace fruit for decoration, place it now.

6. Bake for 10-12 minutes or until lightly browned.

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Nutrient	Quantity
Total fats	130.9544 g
Protein	76.3394 g
Carbohydrates	544.6908 g
Energy	3615.31 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2238 g
Water	81.3743 g
Aspartic acid	7.0965 g
Calcium, Ca	1111.38 mg
Lutein + zeaxanthin	371.96 g
Fiber, total dietary	33.696 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	29.92 g
Niacin	26.5048 mg
Vitamin A, RAE	136.74 g
Arginine	9.1579 g
Riboflavin	1.503 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	0.19 g
Glutamic acid	15.4024 g
Sodium, Na	196.95 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6814 g
Total lipid (fat)	130.9544 g
Manganese, Mn	9.25 mg
Fructose	0.0238 g
Proline	3.4885 g
Fatty acids, total saturated 16:0	14.2685 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	100.2057 g
Choline, total	306.36 mg
Sugars, total	100.9411 g
Serine	4.2506 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	5.7906 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	2.5432 mg
Selenium, Se	90.614 g
Ash	15.6445 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	48.6577 g
Pantothenic acid	6.5643 mg
Phenylalanine	3.9997 g
Copper, Cu	4.5347 mg
Betaine	0.306 mg
Thiamin	3.7931 mg
Retinol	126.14 g
Methionine	2.2223 g
Iron, Fe	8.9849 mg
Carbohydrate, by difference	544.6908 g
Phosphorus, P	2402.93 mg
Folate, total	303.8 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.4522 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	4.0923 g
Cholesterol	368.9 mg
Valine	4.3602 g
Fatty acids, total saturated 18:2 undifferentiated	52.2561 g
Glycine	4.3595 g
Carotene, alpha	12.92 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	0.3613 g
Zinc, Zn	15.7403 mg
Isoleucine	3.2894 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	53.7195 g
Fatty acids, total saturated 14:1	0.0082 g
Leucine	6.0624 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	651.08 IU
Folate, DFE	303.8 g
Tryptophan	1.3375 g
Galactose	0.0238 g
Fatty acids, total saturated 20:0	0.0109 g
Lactose	0.0238 g
Tyrosine	3.5093 g
Vitamin B-12	0.663 g
Vitamin K (phylloquinone)	0.238 g
Fatty acids, total saturated	21.2097 g
Histidine	2.1053 g
Fatty acids, total monounsaturated	49.5908 g
Threonine	3.0026 g
Folate, food	303.8 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	1.3986 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	400.02 mg
Lysine	2.7654 g
Potassium, K	1420.19 mg
Cystine	1.461 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Butter	1 cup	1368	62.856	115.2
Egg white	0	0	0	0
Egg yolk	2	109.48	1.2206	9.0236
flour	3 cups	1734.84	379.8162	6.7308