Swedish Kringler

Christmas Cookies

  • 2 cups all-purpose flour
  • 1 cup butter or margarine
  • 3 tablespoons milk
  • 2 egg yolks
  • 1 egg white
  • Sugar or cinnamon-sugar mixture

Place flour in a large mixing bowl; cut in butter with a pasty blender until mixture resembles coarse meal. Stir in milk and egg yolks with a fork until dough holds together. Divide dough into fourths, and wrap in waxed paper. Chill at least 1 hour.

Roll one portion of dough into a 10 x 6 inch rectangle on a lightly sugared surface; keep remaining dough chilled until ready to use. Brush surface lightly with egg white. Cut into 10 x 1/2 inch strips and shape each like a pretzel on an ungreased cookie sheet. Sprinkle tops with sugar or cinnamon-sugar mixture. Bake at 375° for 12 minutes or until golden brown. Remove to wire racks to cool. Repeat procedure with remaining dough.

Yield: 4 dozen.


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