Swedish Sweet Pretzels (Kringlor)
(from Bridget Edwards, bakeat350.net)
A cross between cookie and cake, these pretzel-shaped treats are pillowy-soft, sweet, and topped with a sprinkling of pearl sugar.
YIELD: 30 cookies
PREP TIME: 40 minutes
REST TIME: overnight
BAKE TIME: 8 minutes
3 cups unbleached, all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1/2 cup salted butter, room temperature
1 cup full-fat plain yogurt (not Greek)
1 egg
2 teaspoons vanilla extract
milk, for brushing
Swedish pearl sugar
Whisk flour, baking powder, baking soda, and salt together. Set aside. In the bowl of an electric mixer, cream sugar and butter until light and fluffy. Add yogurt, egg, and vanilla; beat until combined.
On low speed, mix the flour mixture in two additions. Scrape down bottom and sides of bowl if needed. Cover bowl and refrigerate overnight.
The next day, line cookie sheets with parchment paper and preheat oven to 350.
Use a 1.5-tablespoon cookie scoop (a #40) to portion dough, working about 6 at a time. Return dough to refrigerator between batches. On a floured surface, shape each ball into a 10-inch rope. Pick up the ends and cross, pressing ends lightly to form a pretzel shape.
Place on cookie sheet. Brush with milk, then sprinkle with pearl sugar. Bake 8-9 minutes until the cookies are done but still very pale. Let cookies rest on cookie sheet 1 minute, then remove to wire rack to cool completely.
