No matter which way it's spelled or pronounced, these Norwegian pastries are a soft, fragile cookie with a rich buttery flavor and a hint of sweetness. My husband makes these and they are delicious. When our toddler granddaughter sees them, she immediately lights up and says "mmmmmmm". He has tried different recipes, many with quite a few more ingredients. He prefers this recipe out of Betty Crocker's Ultimate Cookie Book.
Once I acquired a KitchenAid mixer, the mixing process has been so much easier. He makes them more often now, much to our delight.
Kringla
Ingredients
1-1/2 cups sugar
1 egg
2-1/2 cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Heat oven to 350°. Mix sugar, egg and sour cream in a large bowl. Stir in floor, baking soda and salt.
Spoon dough by rounded teaspoonfuls onto floured surface; roll in flour to coat. Roll into rope, 7 to 8 inches long. Form each rope into a figure 8, tucking ends under, on an ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Immediately remove from cooking sheet. Makes about 6 dozen.
Note: Brent mixes the dough up the day before and puts in the fridge, baking the next day. It is easier to roll out that way. You will use plenty of flour for rolling so make sure you have extra on hand.
