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


Recipe Summary

45 mins
4 hrs 50 mins


Ingredient Checklist


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.

  • 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.


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

1 serving
86 calories; protein 1.4g; carbohydrates 12.3g; dietary fiber 0.3g; sugars 4.4g; fat 3.4g; saturated fat 0.6g; cholesterol 11.6mg; vitamin a iu 15IU; vitamin c 0.1mg; folate 31.7mcg; calcium 11mg; iron 0.5mg; magnesium 2.9mg; potassium 20.5mg; sodium 30.2mg.

1 other carb, 1/2 fat