Hand-rolled Danish pastry cookies sprinkled with coarse sugar.

Danish Kringles

3 1/2 cup all-purpose flour

3 teaspoons baking powder
2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) sour cream

1 large egg white, slightly beaten

Coarse sugar for sprinkling (turbinado or raw sugar)

1. Combine the flour, baking powder, baking soda, salt together in a bowl and set aside.
2. In a large mixing bowl, cream together the butter, sugar, vanilla, egg and sour cream until light and fluffy. Stir in flour mixture and mix well.
3. Chill dough, covered well, overnight in refrigerator.
4. Center rack in oven and preheat to 350°F (175°C).
5. On a lightly floured surface, roll a slight tablespoonful of dough at a time into a thin rope and shape into a figure "8".
6. Place shaped cookies 1-inch apart onto a parchment-lined cookie sheet. Lightly brush with beaten egg white and sprinkle with sugar.
7. Bake for about 12 minutes, turning cookie sheet around after 6 minutes, or until lightly golden brown. Transfer cookies to wire rack to cool completely. Store in tightly sealed container.

Makes about 4 dozen..