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From: Diabetic Living Magazine

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

Ingredients 36 servings

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Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup sugar (see Tip)
  • ½ cup cooking oil
  • ¾ cup buttermilk
  • 2 egg yolks
  • 1 tablespoon vanilla
  • ½ teaspoon baking soda
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • Powdered sugar


  • Prep

  • Ready In

  1. In a large bowl, stir together sugar and oil. Add ½ cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining ¼ 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.
  2. Preheat oven to 450°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.
  3. 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.
  • Tip: If using a sugar substitute, choose Equal® Sugar Lite. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition per Serving with Substitute: same as below, except 79 calories, 10 carbohydrate.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 86 calories; 3 g fat(1 g sat); 0 g fiber; 12 g carbohydrates; 1 g protein; 32 mcg folate; 12 mg cholesterol; 4 g sugars; 15 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 30 mg sodium; 21 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carb, ½ fat

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