Kringlor (Twists)

Prep and Cook Time: about 1 1/2 hours. Notes: Look for pearl sugar in specialty food stores. Store twists airtight for up to 3 days.


Makes about 60 cookies

Recipe from


Nutritional Information

Calories 73
Caloriesfromfat 44 %
Protein 1 g
Fat 3.6 g
Satfat 2.1 g
Carbohydrate 9.2 g
Fiber 0.2 g
Sodium 45 mg
Cholesterol 23 mg


1 cup (1/2 lb.) butter, at room temperature
1 cup granulated sugar
2 hard-cooked large egg yolks
1 large egg, separated
1 large egg
1/4 teaspoon salt
3 cups all-purpose flour
1/3 cup pearl or coarse decorating sugar (see notes)


1. In a bowl, with an electric mixer on high speed, beat butter and granulated sugar until smooth. Add hard-cooked egg yolks, uncooked egg yolk, uncooked whole egg, and salt; beat on medium speed until blended. Stir in flour.

2. 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 three 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.

3. Bake in a 350° oven until twists are golden brown, about 18 to 20 minutes; switch pan positions halfway through baking. With a wide spatula, transfer twists to racks to cool.

Note: Nutritional analysis is per twist.