This recipe for the famous pretzel-shaped Scandinavian cookie has been remade so it's lighter but still just as tasty. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large bowl, stir together sugar and oil. Add 1/2 cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining 1/4 cup buttermilk and the baking soda; stir just until combined. Stir together 1 cup of the flour and the baking powder; add to buttermilk mixture. Whisk until smooth. Gradually add the remaining flour, stirring until well mixed. Cover and chill dough for 4 to 24 hours.

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  • Preheat oven to 450 degrees F. On a lightly floured surface, drop 1 rounded tablespoon of the dough; roll into a 9- to 10-inch-long rope. About 1 inch from ends, cross one end of the rope over the other end of the rope to form an oval. Lift ends across to opposite side of circle; press to seal. Repeat with remaining dough. Place cookies about 1 inch apart on ungreased cookie sheet lined with parchment paper.

  • Bake about 6 minutes or just until starting to brown. Remove from cookie sheet and place on a clean kitchen towel; cover with another clean kitchen towel. Cool completely. To serve, sprinkle tops of cookies with powdered sugar.

Tips

Tip: If using a sugar substitute, choose Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition per Serving with Substitute: same as below, except 79 calories, 10 carbohydrate.

Nutrition Facts

86 calories; 3.4 g total fat; 0.6 g saturated fat; 12 mg cholesterol; 30 mg sodium. 21 mg potassium; 12.3 g carbohydrates; 0.3 g fiber; 4 g sugar; 1.4 g protein; 15 IU vitamin a iu; 32 mcg folate; 11 mg calcium; 1 mg iron; 3 mg magnesium;