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Kringla Cookies
Traditional Norwegian Kringla cookies are soft, tender, and lightly sweet. Using a blend of heavy cream and sour cream instead of the usual buttermilk gives the dough a rich, tangy depth. The dough rests overnight to develop flavor before being shaped into classic figure-eight knots. These delicate treats bake up quickly and are perfect for a holiday cookie tray or a cozy afternoon coffee break.
Ingredients
- 1 cup of cream, heavy
- 1 x 8-oz. container of sour cream, light
- 1 & 1/3 cups of sugar, white
- 2 tbsp. of shortening
- 3 cups of flour, all-purpose
- 1 yolk from large egg
- 2 tsp. of baking powder, low sodium
- 1 tsp. of baking soda, gluten-free
- 1 tsp. of vanilla extract, pure
Instructions
- 1Stir the heavy cream and light sour cream together in a small bowl. Cover the bowl and refrigerate the mixture overnight to let the flavors meld.
- 2Remove the sour cream mixture from the refrigerator and let it sit until it reaches room temperature. Preheat your oven to 475F.
- 3Whisk the egg yolk, white sugar, and shortening together in a large bowl. Stir the gluten-free baking soda and pure vanilla extract directly into the room-temperature sour cream mixture.
- 4Pour the sour cream mixture into the large bowl with the sugar and shortening, stirring until thoroughly combined. Whisk the all-purpose flour and low-sodium baking powder together, then fold them into the wet ingredients until a smooth batter forms.
- 5Turn the dough out onto a lightly floured work surface and divide it into balls roughly the size of ping pong balls. Roll each ball into an eight or nine-inch rope, shape it into a figure eight, and pinch the ends together to seal before placing them on cookie sheets.
- 6Bake in the preheated 475F oven for about five minutes, or until the cookies are lightly browned. Let the cookies cool completely on the baking sheets before serving.