INGEBORG PASTRIES

By LORIWHIP

Ingredients

• 2 T. SUGAR
• 1 t. SALT
• LARGE CAKE OF YEAST (MAY SUBSTITUTE CAKE YEAST WITH 2PKS OF DRY & 1/4 CUP WARM WATER)
• 2 EGGS BEATEN
• 1 CUP COLD MILK
• 3 CUP FLOUR
• 1 CUP OLEO (SHORTENING)
• 2 CUP CONFECTIONERS SUGAR
• 2 t. MILK
• 1 t. ALMOND FLAVORING

Preparation

Step 1

DISSOLVE SUGAR, SALT & YEAST CAKE WITH FORK
SET 18-20 MIN
ADD NEXT FOUR INGREDIENTS AND STIR JUST TIL MIXED
REFRIGERATE OVERNIGHT IN A PLASTIC COVERED BOWL OR 3-4 HOURS
ROLL OUT ONTO A FLOUR COVERED SURFACE INTO A RECTANGLE
CUT INTO 1 INCH STRIPS
TIE INTO KNOTS AND PLACE ON COOKIE SHEET
LET RISE 15-20 MIN
BAKE 350 DEGREES FOR 20 MIN

ICING

MIX CONFECTIONERS SUGAR , MILK & ALMOND FLAVORING
SPOON OVER THE COOLED ROLLS OR DIP THE TOPS INTO THE ICING (ON A COOLING RACK SO IT DRIPS OFF)
LET SET