Norwegian Kringla Cookies

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

1. 1Stir the heavy cream and light sour cream together in a small bowl. Cover and refrigerate overnight to let the flavors meld and thicken.
2. 2Remove the sour cream mixture from the refrigerator and let it sit until it reaches room temperature.
3. 3Preheat the oven to 475F.
4. 4Whisk 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.
5. 5Pour the sour cream mixture into the large bowl with the sugar and shortening, stirring until thoroughly combined.
6. 6Whisk the all-purpose flour and low-sodium baking powder together, then fold them into the wet ingredients until a smooth batter forms. Don't overmix, or the cookies will become tough.
7. 7Turn 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 8 to 9-inch rope, shape it into a figure eight, and pinch the ends together to seal. Place them on cookie sheets.
8. 8Bake in the preheated 475F oven for about 5 minutes, or until the cookies are lightly browned. Let them cool completely on the baking sheets.

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