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Kringlor (Twists)

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.

Sunset NOVEMBER 2003

  • Yield: Makes about 60 cookies


  • 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.

Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 44%
  • Protein: 1g
  • Fat: 3.6g
  • Saturated fat: 2.1g
  • Carbohydrate: 9.2g
  • Fiber: 0.2g
  • Sodium: 45mg
  • Cholesterol: 23mg

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Kringlor (Twists) recipe