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.

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Recipe Summary

Makes about 60 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

  • Note: Nutritional analysis is per twist.

Nutrition Facts

73 calories; calories from fat 44%; protein 1g; fat 3.6g; saturated fat 2.1g; carbohydrates 9.2g; fiber 0.2g; sodium 45mg; cholesterol 23mg.