|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Ground cardamom||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
Cream butter and sugar till light.
Beat in egg yolks.
Blend in buttermilk.
Stir together remaining ingredients.
Add to creamed mixture; beat well.
Divide in half.
Wrap each half in waxed paper; place in freezer for 2 hours.
Work with half at a time, keeping other half dough in freezer.
Divide each half into 18 pieces.
With floured hands, roll dough on floured pastry cloth into 18 ropes, 9 to 10 inches long.
(Dough will be soft. Flour hands and surface often.) Bring ends of each rope together overlapping slightly to form a loop; twist ends twice.
Then seal to center of opposite side forming pretzel shape.
Place on lightly greased cookie sheet.
Bake at 375° till browned on bottom (tops will be pale), 12 to 14 minutes.
Repeat with remaining dough.