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Swedish Kringla




Source of Recipe


Pillsbury Holiday Cookies & Candies






List of Ingredients



• 1 1/2 cups sugar
  
• 1/2 cup butter, softened
  
• 1 cup buttermilk
  
• 1 (8-oz.) container sour cream
  
• 1 teaspoon almond extract
  
• 1 teaspoon vanilla
  
• 4 egg yolks
  
• 5 1/3 cups Pillsbury BEST All Purpose or Unbleached Flour
  
• 4 teaspoons baking powder
  
• 1 1/2 teaspoons baking soda
  
• 3/4 teaspoon salt
  






Instructions



1. In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well.
   
2. Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour. Cover dough with plastic wrap; refrigerate at least 4 hours or overnight for easier handling.
   
3. Heat oven to 425 F. Lightly grease cookie sheets or spray with nonstick cooking spray. Shape dough into 1 1/2-inch balls. On floured surface, roll each ball int 10-inch-long rope; shape into figure eight (8) or pretzel shape. Place on ungreased cookie sheets.
   
4. Bake at 425 F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
   






Final Comments


3 1/2 dozen cookies