Mix sugar, egg and softened butter. Mix together buttermilk and soda and add to creamed mixture. Slowly work in sifted flour, baking powder and salt. Stir in vanilla and mix well. Cover and refrigerate overnight. Divide dough into 4 portions and work with one at a time leaving rest in refrigerator. Pinch off portion-size of walnut and roll with palms on lightly floured board to 10 inch lengths, thick as fat pencils.
By Robin from Washington, IA
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