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.
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)
How to Make It
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.
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.
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.