Notes: This recipe was handed down by Mary Johnson and Anna Erickson, early Scandinavian immigrants. Look for pearl sugar in stores that sell specialty or Scandinavian foods. If making twists up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.
1 cup (1/2 lb.) butter or margarine, at room temperature
In a bowl, with a mixer on high speed, beat butter and granulated sugar until fluffy. Add hard-cooked egg yolks, uncooked egg yolk, uncooked whole egg, and salt; beat on medium speed until blended. Stir in flour, then beat until well blended.
Shape dough into 1-inch balls; cover with plastic wrap. On a lightly floured board, roll each ball under your palm into a 6-inch-long rope. On a 12- by 15-inch baking sheet (you'll need 3 total), twist each rope into a figure eight and press ends lightly together; space twists about 1 inch apart. Beat remaining egg white to blend; lightly brush over twists. Sprinkle with pearl sugar.
Bake in a 350º oven until twists are golden brown, about 20 minutes (16 to 18 minutes in a 325° convection oven). If using 1 oven, switch pan positions after 10 minutes. With a wide spatula, transfer twists to racks to cool. Serve warm or cool.