2 c. unsifted all-purpose flour
3/4 c. butter, room temperature
4 tbsp. sour cream
1 egg white, unbeaten
Pearl sugar or coarsely crushed sugar cubes

1. Measure flour and butter into mixing bowl. Beat until mixture resembles coarse crumbs.

2. Blend in sour cream. Stir until dough forms. Shape into a smooth ball.

3. Divide dough into quarters. Divide each quarter into quarters, making 16 portions. Divide each portion into 2. Shape each portion into an 8 inch long strand.

4. Dip strands into egg white, then into coarse sugar. Place on cookie sheet, shaping strands into pretzels.

5. Bake at 400 degrees for 12 minutes or until cookies are firm, just slightly golden. Makes 32 cookies.