|Butter||8 Ounce, softened (1 cup)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Egg yolk||1 Large|
|All purpose flour||2 1⁄2 Cup (40 tbs), sifted|
|All purpose flour||2 1⁄2 Cup (40 tbs) (sifted)|
|Sugar||1 Cup (16 tbs)|
|Pearl/Decorating sugar||1⁄2 Cup (8 tbs)|
|Pearl sugar/Decorating sugar||1⁄2 Cup (8 tbs)|
|Egg||1 Large, beaten|
Beat the butter until it is fluffy.
Stir in the sour cream and the egg yolk.
Sift together the flour, salt and sugar.
Stir the dry ingredients gradually into the butter mixture to make a soft dough.
Chill for 30 minutes, or until firm enough to handle.
Divide the dough into 4 pieces and roll them with the fiat of your hands into ropes about 12 inches long.
Wrap the ropes in transparent wrap and chill for at least 1 hour more.
Heat the oven to 350 degrees.
Lightly butter 2 baking sheets.
Cut each rope of dough into 12 pieces.
Roll each piece into a strand about 4 inches long and 1/8 inch thick.
Twist each strand into a pretzel shape and place on the baking sheets about 1/2 inch apart.
Stir together the pearl sugar and cinnamon.
Brush the pretzels with the beaten egg and sprinkle them with the cinnamon sugar.
Bake for 20 minutes, until crisp and lightly browned.
Cool on wire racks.
Repeat with the remaining dough.