Berlinerkranser — Berlin Wreaths

2 raw egg yolks
2 hard cooked egg yolks
4 egg whites
½ cup sugar
1 cup butter
2 cups flour
white sugar for dipping

Cream together _ cup sugar and butter. Take the two hard-cooked egg yolks and put them through a sieve and mix into sugar-butter mixture. Mix in two cups flour. Roll the dough into finger size rolls and cut finger length. Loop the roll over to form a wreath. Beat the egg whites until foamy. Dip the rolls into the egg white and sprinkle with sugar. Bake at 375° for 10 to 12 minutes.