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1
In a medium bowl, stir together flour, baking powder, baking soda, salt and, if desired, nutmeg or cardamom; set aside.
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2
In a large mixing bowl, beat butter on medium to high speed for 30 seconds.
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3
Add sugar and beat until fluffy.
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4
Add egg and vanilla and beat well.
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5
Alternately add flour mixture and buttermilk, beating until well mixed. (Dough will be soft and sticky.)
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6
Cover and chill at least 5 hours or overnight or freeze for 3 to 4 hours.
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7
Divide dough in half; return half to the refrigerator.
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8
On a well-floured surface, roll into a 10 x 5 inch rectangle.
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9
With a sharp knife, cut rectangle into twenty 5 x 1/2 inch strips.
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10
Place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the first 10 strips.
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11
Roll each strip into a 10 inch long rope.
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12
Shape each rope into a loop, crossing 1 1/2 inches from ends.
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13
Twist rope at crossing point.
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14
Lift loop over to touch ends and seal, forming a pretzel shape. (Or fold each 10-inch-long rope in half and twist 3 times; seal ends.)
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15
Place cookies 2 inches apart on ungreased cookie sheets.
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16
Bake in a 425F oven 5 to 7 minutes or until cookie bottoms are light brown (tops will be pale).
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17
Remove from cookie sheets and cool slightly on wire racks.
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18
Repeat with remaining dough strips and dough.
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19
Serve warm with softened butter, if desired or serve cool.
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20
To Store: Place completely cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
