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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
45 mins
total:
4 hrs 50 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 1.4g 3% DV; carbohydrates 12.3g 4% DV; exchange other carbs 1; dietary fiber 0.3g 1% DV; sugars 4.4g; fat 3.4g 5% DV; saturated fat 0.6g 3% DV; cholesterol 11.6mg 4% DV; vitamin a iu 15IU; vitamin c 0.1mg; folate 31.7mcg 8% DV; calcium 11mg 1% DV; iron 0.5mg 3% DV; magnesium 2.9mg 1% DV; potassium 20.5mg 1% DV; sodium 30.2mg 1% DV.