Kringla II

19 Reviews

Prep: 1 day 1 hr
Cook: 5 min
Ready In: 1 day 1 hr 5 min

“A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.” - by MBPG

Ingredients

1 cup heavy cream
1 (8 ounce) container sour cream
1 1/3 cups white sugar
2 tablespoons shortening
1 egg yolk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

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Metric US

Original recipe yields 24 cookies

Directions

In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

Nutrition

Amount Per Serving (24 total)

Calories
167 cal
8%

Fat
7.1 g
11%

Carbs
23.8 g
8%

Based on a 2,000 calorie diet

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Reviews (19)

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JACKROX

Dec. 23, 2008

"After trying to decifer my mom's recipe for this, which was handed down by her mom and so on, I found this recipe which was almost exact, except I used buttermilk instead of heavy cream. Calling the ..." See moredough sticky is the understatement of the century, there was no way I could roll it out and make shapes (perhaps because I used buttermilk?) SO, I came up with a GREAT idea to put it in a ziplock bag, cut the end and pipe the shapes onto the cookie sheets. They came out FABULOUS! And taste just like I remember from when I was a kid. Thank you!"

AJ

Dec. 28, 2006

"I have a similar recipe for the Norwegian "soft" Kringla cookies/cakes. Mine uses buttermilk though, but I think the sour cream is the key to fab flavor. Soft Kringla are amazing! I do mine in all ..." See moresorts of shapes, but be careful to keep the same shape on each cookie sheet for even cooking. I do hoops, figure 8's, twists, 'S' shapes, and spirals (think snail shell). I've experimented with coating these in chocolate --- amazing! You can dip half a cookie, or use a thin-tip pastry bag and swirl on (think of following the spiral indent) or stripe on. Gotta use good quality bittersweet or semisweet chocolate though. Great recipe! Glad to see another soft-Norwegian Kringla recipe on the web."

CHERILJ

Jan. 21, 2005

"I wanted to try some Norwegian recipes for Christmas for my fiance's family who are Norwegian. They all loved this recipe. It is a little time consuming but turned our very good. The cookies are no..." See moret too sweet and are great in the morning with coffee."

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