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Kringla

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Ingredients

1 cup sour cream
1 cup heavy cream
1/4 cup melted butter
1-1/2 cups sugar
1 egg
2 teaspoons vanilla
4-1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

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Kringla

  • Medium

About This Recipe

Kringla is not the same as Kringle, which is a Scandinavian coffee cake made with ground almonds and a powdered sugar frosting. Kringla (with an “A”) is a soft cookie that is almost like a sweet bread. It is made in a figure eight shape and is meant to be very plain.

I have never made this recipe before I developed this one, although my paternal grandmother used to make it a lot. I always thought it was kind of boring when I was young, but I have come to appreciate the simplicity and flavor of this traditional cookie.

You can also toast these cookies and spread them with butter. They are great for a snack with coffee.

Steps

1
Done

It's easiest to use a stand mixer with this recipe, because it makes a lot of dough. Put the sour cream, heavy cream, melted butter, sugar, egg, and vanilla into the stand mixer bowl and beat for 1 minute.

2
Done

Add the flour, about a cup at a time, along with the baking powder, baking soda, and salt. The dough will be quite soft.

3
Done

Cover the dough and chill it overnight.

4
Done

When you're ready to bake, preheat the oven to 400°F.

5
Done

Divide the dough into four pieces. Divide each piece into 8 small balls.

6
Done

Roll each ball on a lightly floured surface to an 8" rope, making sure it's as even as possible. Form the rope into a figure eight and seal the ends.

7
Done

Put eight Kringlas on one cookie sheet. Bake for 8 to 12 minutes or until the cookies are light brown. Remove immediately to a wire rack to cool.

8
Done

Store the Kringla in an airtight container at room temperature.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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