Kringla

Total Time: 52 mins Preparation Time: 45 mins Cook Time: 7 mins

Ingredients

• Servings: 40
• 3 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional) or 1/4 teaspoon cardamom (optional)
• 1/2 cup butter, softened (1 stick)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup buttermilk or 1 cup sour milk

Recipe

• 1 in a medium bowl, stir together flour, baking powder, baking soda, salt and, if desired, nutmeg or cardamom; set aside.
• 2 in a large mixing bowl, beat butter on medium to high speed for 30 seconds.
• 3 add sugar and beat until fluffy.
• 4 add egg and vanilla and beat well.
• 5 alternately add flour mixture and buttermilk, beating until well mixed. (dough will be soft and sticky.)
• 6 cover and chill at least 5 hours or overnight or freeze for 3 to 4 hours.
• 7 divide dough in half; return half to the refrigerator.
• 8 on a well-floured surface, roll into a 10 x 5 inch rectangle.
• 9 with a sharp knife, cut rectangle into twenty 5 x 1/2 inch strips.
• 10 place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the first 10 strips.
• 11 roll each strip into a 10 inch long rope.
• 12 shape each rope into a loop, crossing 1 1/2 inches from ends.
• 13 twist rope at crossing point.
• 14 lift loop over to touch ends and seal, forming a pretzel shape. (or fold each 10-inch-long rope in half and twist 3 times; seal ends.)
• 15 place cookies 2 inches apart on ungreased cookie sheets.
• 16 bake in a 425f oven 5 to 7 minutes or until cookie bottoms are light brown (tops will be pale).
• 17 remove from cookie sheets and cool slightly on wire racks.
• 18 repeat with remaining dough strips and dough.
• 19 serve warm with softened butter, if desired or serve cool.
• 20 to store: place completely cooled cookies in layers separated by waxed paper in an airtight container; cover. store at room temperature for up to 3 days or freeze for up to 3 months.