|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
Cream butter; gradually add sugar, creaming till light.
Add egg yolks, one at a time, beating well after each.
Mix in buttermilk.
Sift together remaining ingredients and 1/2 teaspoon salt.
Add to creamed mixture; beat till well blended.
Divide dough in half; wrap each half in waxed paper; freeze 2 hours.
Divide one half of dough into 20 portions.
(Keep other half chilled.) Roll each portion on lightly floured surface into a rope, about 11 inches long.
To shape, bring ends of rope together to form circle.
Then twist ends twice and seal to center of opposite side to form a pretzel shape.
Place on lightly greased cookie sheet.
Repeat with remaining dough.
Bake in 375° oven for 10 to 12 minutes or till lightly brown.
Makes about 40.