1/2 c. butter
1 1/2 c. sugar
2 beaten eggs
1 c. buttermilk
1/2 tsp. vanilla
4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar. Add beaten eggs mixed with buttermilk and vanilla. Add sifted dry ingredients. Mix well. Refrigerate overnight.

Take a tablespoon of dough, roll on floured board long enough to make an 8 or circle shape. (A pretzel shape can also be used.) Form Kringla on ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until light brown.

To cool, wrap in dish towel and let Kringla cool slowly. Spread butter on bottom of Kringla or use plain.

To store: Layer Kringla in waxed paper. Can be frozen in the same manner or in Ziploc Baggies.