Kringla

From Midwest Living, December 2007. Allow several hours to chill the dough.

• Ready In: 52 mins
• Serves: 40

Ingredients

• 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

Directions

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.