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Krengla (Swedish)

1 1/4 cups sugar
1 1/4 sticks butter or margarine
2 egg yolks
1 cup buttermilk
1 teaspoon baking soda
3 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Mix sugar, butter, egg yolk and a small amount of the buttermilk and soda until blended. Beat until light and fluffy. Add remaining buttermilk, 1 cup flour, baking powder and vanilla extract and beat until blended. Stir in the remaining flour. Cover and chill overnight.

Cut dough into 4 parts and work with one part at a time, leaving the rest in the refrigerator.

Cut off enough dough to make a roll 1/2-inch thick and 9 inches long and shape into a circle or figure 8 shape on a lightly floured cookie sheet.

When pan is full, bake at 500 degrees F for 5 minutes until very lightly browned. If you wish to brown tops, you may do so carefully under the broiler, but watch very carefully.