Prep 45 mins
Cook 7 mins
From Midwest Living, December 2007. Allow several hours to chill the dough.
- 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
- In a medium bowl, stir together flour, baking powder, baking soda, salt and, if desired, nutmeg or cardamom; set aside.
- In a large mixing bowl, beat butter on medium to high speed for 30 seconds.
- Add sugar and beat until fluffy.
- Add egg and vanilla and beat well.
- Alternately add flour mixture and buttermilk, beating until well mixed. (Dough will be soft and sticky.)
- Cover and chill at least 5 hours or overnight or freeze for 3 to 4 hours.
- Divide dough in half; return half to the refrigerator.
- On a well-floured surface, roll into a 10 x 5 inch rectangle.
- With a sharp knife, cut rectangle into twenty 5 x 1/2 inch strips.
- Place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the first 10 strips.
- Roll each strip into a 10 inch long rope.
- Shape each rope into a loop, crossing 1 1/2 inches from ends.
- Twist rope at crossing point.
- 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.)
- Place cookies 2 inches apart on ungreased cookie sheets.
- Bake in a 425F oven 5 to 7 minutes or until cookie bottoms are light brown (tops will be pale).
- Remove from cookie sheets and cool slightly on wire racks.
- Repeat with remaining dough strips and dough.
- Serve warm with softened butter, if desired or serve cool.
- 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.