Kringlar Cookies
Ingredients
4 ⅔ cups
flour
2 tsp.
baking powder
- pinch
kosher salt
1 cup (2 sticks)
Kowalski's Unsalted Butter
1 cup
sugar
1
egg
1 cup
evaporated milk
- confectioners' sugar, for dusting the cookies (optional)
Directions
- Preheat oven to 400°.
- In a medium mixing bowl, whisk together flour, baking powder and salt; set aside.
- In a large mixing bowl, beat butter and sugar until creamy.
- Add egg; beat until well combined.
- Add evaporated milk; beat until well combined.
- Add flour mixture; beat on low speed just until flour is no longer visible.
- Using your hands, roll about 60 evenly sized balls (1 ½-2").
- Roll dough balls into rope shapes; twist ropes into pretzel shapes. Place 2" apart on 3 parchment-lined baking sheets.
- Bake in preheated oven until cookies are just barely set and puffy (10-11 min.), turning and switching pans halfway through.
- Cool cookies on pans for 5 min.; transfer to wire racks to cool completely.
- Dust cookies with confectioners’ sugar, if desired.
- Store in an airtight container at room temperature for up to 1 week.
