Traditional Kringla Cookies | Soft, Tender & Old-Fashioned Norwegian Treat

Kringla

By

Test Kitchen

•

Holiday 2009

Soft and tender, these Norwegian Kringla cookies are shaped into figure eights and lightly flavored with vanilla and nutmeg.

Recipe Information

Total Time:

Yield:

4½ dozen

Ingredients

1½ cups granulated sugar

½ cup margarine

1 cup heavy cream

2 egg yolks

4½ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

¼ teaspoon salt

1⁄8 teaspoon ground nutmeg

1 tablespoon vanilla extract

1 cup buttermilk

Directions

In a large mixing bowl beat together sugar and margarine with electric mixer until well combined. Beat in cream and egg yolks until blended.
In a medium bowl stir together flour, baking soda, baking powder, salt, and nutmeg. In a small bowl combine vanilla and buttermilk. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating until well blended. Cover and chill at least 6 hours.
Divide dough in half. (Note: If your kitchen is warm, refrigerate the half of dough you’re not working with.)
Lightly grease cookie sheets. Using 1 level tablespoon of dough for each cookie, roll lightly with hands on a lightly floured board into 7-inch rolls that are slightly thicker than pencil width. Form into a figure "8", pinching ends together. Place on prepared cookie sheet. Repeat with remaining dough.
Bake in a preheated 350°F oven about 10 minutes or until bottoms are lightly golden.

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