Cookie Extravaganza: Kringla

Published December 7, 2020 · Updated December 10, 2020

Photo: Madison Leiren
Kringla is enriched with buttermilk and sour cream for a tender twist that is like a hug for your soul.

LIZABETH NAGEL

Kringla fully embodies Nordic culture by its simple yet elegant design that is so full of intricacies you never saw them coming. Kringla looks like a simple, unassuming bread twist, but after that first bite it is nothing short of magic. Kringla is like a hug for your soul. What could be more needed in 2020 than a Kringla plate of perfection?

Kringla

Makes about 30 cookies

1 scant cup granulated sugar
4 1/2 tbsps. butter
½ cup + 1 tbsp. buttermilk
1 cup sour cream
2 tsps. almond extract
1 1/2 tbsps. vanilla bean
2 egg yolks
3 cups + 2 tbsps. all-purpose flour
2 tsps. baking powder
Rounded 1/2 tsp. baking soda
1/2 tsp. table salt

In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the buttermilk, sour cream, almond extract, vanilla bean, and egg yolk, and mix on low until fully incorporated.
Sift together the flour, baking powder, baking soda, and salt, and add to the mixer on low until a soft, sticky dough is formed.
Cover with plastic wrap and refrigerate for at least four hours or overnight. If you want to save the dough for later, freeze the dough at this stage. Do not leave the dough in the fridge for longer than 18 hours, because it will begin to turn.
Preheat the oven to 350°F. Turn out on a well-floured surface. Weigh out into 2.5-oz. balls and roll each dough ball to about 10 inches in length. Connect the loop and cross in the center to create a figure 8 or infinity sign.
Bake 12-15 minutes or until golden brown.

But you mustn’t stop with just one kind of Christmas cookie! Browse our recipes to fill your holiday table with at least syv slags!

< Previous recipe: Peppernøtter

Next recipe: Cardamom Shortbread >

The Great Norwegian Christmas Cookie Extravaganza

This article originally appeared in the Nov. 27, 2020, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.