KRINGLA

Steps:

• 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.