Krakelingen or Dutch Pastry Cookies

Yields:	4-5 dozen
Rate this Recipe

In a large mixing bowl, cut the butter into the flour until the pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.

Push to the side of the bowl.

Repeat until all is moistened.

Divide the dough in half.

Form each into a ball; wrap in plastic wrap and refrigerate, if necessary, for easier handling.

Preheat oven to 375 degrees F.

Pinch off about 1 tablespoon of the dough.

On a lightly floured surface, rollthe dough into a rope about 1/4-inch thick and 6 to 8 inches long.

Join the ends together and dip into the sugar to coat.

Twist the rope for form a figure-8 and place on an ungreased cookie sheet.

Repeat with the remaining dough.

Bake for 10 to 12 minutes, or until firm and lightly browned on the bottoms.

Transfer the cookies to wire racks to cool.

This recipe was great! I made it for company and everyone loved it. The corned beef was so tender it just fell apart.

Reviewed by hdallas