Kringla Cookies Recipes

KRINGLA COOKIES

Steps:

• In a medium mixing bowl, combine sugar, egg, and sour cream.
• In another bowl, combine flour, baking soda, and salt.
• Add the flour mixture to the cream mixture and combine completely. Dough will be a little sticky.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Divide dough in half and return 1/2 to refrigerator.
• On a floured surface, form dough into a 18" long roll with your hands.
• Cut off a narrow (1/2" more or less) slice of dough. Roll lightly with hands on lightly floured board into a pencil width strip about 7-8" long.
• Create a figure 8 and pinch the ends together to fasten securely.
• Place on lightly greased baking sheet or one topped with a silicone baking mat. Repeat with remaining dough.
• Bake 8-9 minutes or until just barely lightly golden.

GRANDMA RUTH'S KRINGLA

Steps:

• Mix sour cream, buttermilk, heavy cream, and sugar well. Add the vanilla. (May substitute 2 teaspoons vanilla and 3/4 tsp nutmeg; or 2 teaspoons vanilla and 1 teaspoons almond flavoring.).
• Sift flour with baking soda, baking powder, and salt. Mix into the cream mixture, blend well.
• Chill overnight, covered, or until easy to handle. Roll into the size of a pencil, then shape into a pretzel shape or figure-8's.
• Bake at 400 degrees for 8 minutes or until golden.

KRINGLA II

Steps:

• 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.

KRINGLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
• Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
• Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.