KRINGLA
Crisp cookie of Norwegian origin.
Provided by J. Storm
Categories World Cuisine Recipes European Scandinavian
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
- Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
- Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 119 calories, Carbohydrate 19.6 g, Cholesterol 12.2 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 96.8 mg, Sugar 8.4 g
KRINGLA II
A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.
Provided by MBPG
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
- Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
- In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
- Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
- Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.8 g, Cholesterol 26.3 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 91.9 mg, Sugar 11.2 g
EGGNOG COOKIES I
What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges.
Provided by Maureen
Categories Desserts Cookies Spice Cookie Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, baking powder, cinnamon and nutmeg.
- Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
- Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.5 g, Cholesterol 23.6 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 7.3 g
EGGNOG KRINGLA COOKIES
Cake-like cookies with hints of eggnog and nutmeg. I've been making these every year for Christmas since I was 12, and every year at least a few people ask for the recipe -- and continue to request them every Christmas. I've been told by lots of people that they don't want me to buy them a gift. They just want me to make these cookies for them. I love bringing these to cookie exchanges and/or giving them as gifts. I know the original recipe came out of a magazine, but I don't remember which one.
Provided by ShaGun
Categories Dessert
Time 51m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- In a bowl combine flour, baking powder and soda, and nutmeg. Set aside.
- In a large bowl beat butter and sugar till fluffy. Add egg and beat well.
- To the butter/sugar/egg mixture, stir in half of egg nog. Then stir in half of flour mixture. Stir in remaining eggnog and then flour mixture. It will be very stiff.
- Cover and chill at least 2 hours.
- To make them quickly, drop them by small spoonfuls on a baking sheet. To make them in the traditional manner: Working with 1/3 of dough at time (keep the rest of the dough chilled), separate dough into 1-inch balls and roll between floured hands into a pencil-like shape, about as long as your hand. On a baking sheet loop one end over the other to form an oval with two ends overlapping (to look like the Christian fish).
- Bake at 350 for 8-12 minutes before edges brown. They won't look done, but they are.
- Sprinkle with nutmeg and powdered sugar.
Nutrition Facts : Calories 76.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 12.3, Sodium 41.1, Carbohydrate 11.8, Fiber 0.2, Sugar 5.5, Protein 1.2
KRINGLA
Make and share this Kringla recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 26m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, stir together sugar and oil. Add 1/2 cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining 1/4 cup buttermilk and the baking soda; stir just until combined. Stir together 1 cup of the flour and the baking powder; add to buttermilk mixture. Whisk until smooth. Gradually add the remaining flour, stirring until well mixed. Cover and chill dough for 4 to 24 hours.
- Preheat oven to 450 degrees F. On a lightly floured surface, drop 1 rounded tablespoon of the dough; roll into a 9- to 10-inch-long rope. About 1 inch from ends, cross one end of the rope over the other end of the rope to form an oval. Lift ends across to opposite side of circle; press to seal. Repeat with remaining dough. Place cookies about 1 inch apart on ungreased cookie sheet.
- Bake about 6 minutes or just until starting to brown. Remove from cookie sheet and place on a clean kitchen towel; cover with another clean kitchen towel. Cool completely. To serve, sprinkle tops of cookies with powdered sugar.
- Note; You can use other flavors of extract, such as almond, lemon, orange, anise, whatever you like! This is the basic recipe, so play with it!
CHEWY EGGNOG COOKIES
These are amazingly soft and chewy eggnog cookies that I'm sure you will enjoy.
Provided by eye candy
Categories Holidays and Events Recipes Christmas Desserts Christmas Cookie Recipes
Time 1h30m
Yield 30
Number Of Ingredients 14
Steps:
- Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
- Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
- Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
- While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 25.5 g, Cholesterol 24.6 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 70.1 mg, Sugar 16.4 g
EGGNOG THUMBPRINTS
These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.- Mary Ann Ludwig, Edwardsville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts., Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHRISTMAS EGGNOG COOKIES
I worried a bit about these as I've never heard of an eggnog cookie. Happened across his recipe in an old cookbook. They are a very moist cookie. My family loved them!
Provided by Connie C.
Categories Drop Cookies
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- In a bowl, combine all dry ingredients together.
- In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
- Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
- Add the flour mixture and beat at low speed until blended. Do not overmix.
- Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies.
- Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.
Nutrition Facts : Calories 97.7, Fat 4.4, SaturatedFat 2.7, Cholesterol 23.9, Sodium 39.9, Carbohydrate 13.5, Fiber 0.2, Sugar 7.3, Protein 1.1
KRINGLAS
This is a traditional Norwegian cookie that my family always makes during the Holidays. It is not overly sweet but I think you'll find that it is quite lovely. Enjoy!
Provided by Ingen
Categories Dessert
Time 2h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix together sour cream, sugar, shortening, and half of the buttermilk.
- Dissolve baking soda in other half of buttermilk and add it to sour cream mixture.
- In a separate bowl mix flour, salt and baking powder.
- Mix flour mixture to sour cream mixture one half cup at a time.
- Add vanilla.
- Refrigerate dough until cold.
- Preheat oven to 400 degrees.
- Coat hands with flour and 1 tablespoon at a time roll dough into a ball, then into a long strip (like a snake), then shape strip into a figure eights.
- Place figure eights on a baking sheet coated with cooking spray.
- Bake for 8 - 10 minutes.
Nutrition Facts : Calories 143.3, Fat 4.4, SaturatedFat 1.9, Cholesterol 4.6, Sodium 195.8, Carbohydrate 23.3, Fiber 0.5, Sugar 8.9, Protein 2.5
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