Kringla

1 cup sugar
1 stick butter - melted
2 egg yolks
1 cup sour cream
1/4 cup half & half
1 tsp baking soda
2 tablespoons baking powder
3 cups flour
1 tsp salt
splash of vanilla

In a large bowl mix the half & half with the baking soda with a fork until well blended. Mix in the rest of the ingredients; it will be stiff but don't add any more liquid.

Cover and refrigerate for 4-12 hours.

Heat oven to 350*.

Roll out the dough and either fold into pretzel shapes (that is the traditional way) or I just roll out two "sticks" and twist them together.

Bake for 8-10 minutes - watch for browning, do not over bake!

These only keep for about 4-5 days before molding ... but really they don't usually even last longer than 24-48 hours before everyone has gobbled them up!! ;-)