Kringle Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DANISH KRINGLE

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8



Danish Kringle image

Steps:

  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

BIG-BATCH KRIS KRINGLE COOKIES

Make it Santa's best year yet when you leave Big-Batch Kris Kringle Cookies by the tree. With white chocolate, dried cranberries and pecans, this Big-Batch Kris Kringle Cookies recipe is the perfect treat for the holidays.

Provided by My Food and Family

Categories     Festive Recipes

Time 31m

Yield 72 servings, 1 cookie each

Number Of Ingredients 11



Big-Batch Kris Kringle Cookies image

Steps:

  • Heat oven to 375ºF.
  • Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries

CITRUS CRINKLE COOKIES

These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 11



Citrus Crinkle Cookies image

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons finely grated citrus zest (lemon, lime or orange) plus 3 tablespoons juice
4 to 6 drops yellow, green or orange gel food coloring
1/2 cup confectioners' sugar

KRINGLE

Kringle is a favorite bread to serve at Christmas, Easter, anniversary celebrations or any special occasion in Denmark. The bread was developed in the 1800s when Danish bakers went on strike to receive wages rather than just their customary room and board. Bakery owners rebelled and brought in bakers from Austria instead. The Austrian bakers had a unique method of folding light yeast dough with layers of butter to produce a flaky crust. When the strike was finally settled, the Danish bakers were so impressed with the Viennese bread they adopted the technique themselves. Many Danes settled in Wisconsin in the late 1800s and brought with them their craft of making Kringle and other Danish pastries. Originally Kringle was made into a pretzel shape, but customers complained that there wasn't enough filling in the overlapping areas of dough. The current shape was developed in Wisconsin and spread back to Denmark. Note: Don't throw out the egg whites -- all will be used before you finish. Kringle dough is mixed -- not kneaded -- so a bread machine is not recommended. The dough must be made a day ahead and refrigerated overnight. The almond filling is the most traditional, but fruit and nut fillings are gaining popularity.

Provided by Food Network

Categories     dessert

Time 14h

Yield 2 horseshoe-shaped loaves

Number Of Ingredients 20



Kringle image

Steps:

  • For the Topping:
  • For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
  • In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
  • Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
  • Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
  • Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
  • Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
  • Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
  • Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
  • Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
  • Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
  • In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
3/4 cup heavy cream
3 large egg yolks
1 large egg white
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cardamom
3 1/2 cups unbleached all-purpose flour
1 cup (2 sticks) unsalted butter, very cold
Apple Pecan Filling, recipe follows
1 large egg white
Sliced almonds
2 tablespoons granulated sugar
I'm partial to Granny Smith apples because I like their tart flavor and they keep their shape during baking
1 cup light brown sugar, packed
2 cups finely chopped, peeled and cored Granny Smith apples
1 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon

CHOCOLATE CRINKLE COOKIES

These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield about 30 cookies

Number Of Ingredients 11



Chocolate Crinkle Cookies image

Steps:

  • Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
  • Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
  • Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
  • Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
4 ounces bittersweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 cup confectioners' sugar

KRINGLA

Crisp cookie of Norwegian origin.

Provided by J. Storm

Categories     World Cuisine Recipes     European     Scandinavian

Yield 36

Number Of Ingredients 6



Kringla image

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

1 ½ cups white sugar
1 egg
2 ½ cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt

KRINGLE

A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.

Provided by Melissa Clark

Categories     brunch, snack, pastries, dessert

Time 2h

Yield 2 (10-inch) kringles (about 12 servings)

Number Of Ingredients 17



Kringle image

Steps:

  • Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
  • In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
  • On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
  • Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
  • Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
  • Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
  • On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
  • Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
  • Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
  • When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
  • As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
  • Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.

1 cup/130 grams all-purpose flour
1 cup/130 grams bread flour
3 tablespoons/40 grams granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
1/3 cup/80 milliliters cold whole milk
1 large egg, cold
3/4 cup/170 grams almond paste
4 tablespoons/60 grams unsalted butter (1/2 stick), at room temperature
1/4 cup/30 grams confectioners' sugar
1/4 cup egg whites, well-beaten (from about 2 large eggs)
Pinch of fine sea salt
1/4 teaspoon freshly squeezed lemon juice, plus more as needed
1 cup/125 grams confectioners' sugar
1/2 teaspoon vanilla extract or lemon juice
Pinch of fine sea salt

CHOCOLATE CRINKLES II

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 5h

Yield 72

Number Of Ingredients 9



Chocolate Crinkles II image

Steps:

  • In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  • Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

CAKE MIX FUDGE CRINKLE COOKIES

Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 30

Number Of Ingredients 5



Cake Mix Fudge Crinkle Cookies image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
  • Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
Powdered sugar

CHOCOLATE CRINKLE COOKIES

The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 72

Number Of Ingredients 9



Chocolate Crinkle Cookies image

Steps:

  • In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup powdered sugar

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



Kringla II image

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

1 cup heavy cream
1 (8 ounce) container sour cream
1 ⅓ cups white sugar
2 tablespoons shortening
1 egg yolk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

KRINGLE (COOKIES)

The little Norwegian store here makes these by the dozens. They either dunk them in their coffee or butter them on the bottom to eat them. Yum! (Yield depends on how thick and or big you make them, so judge accordingly).

Provided by LAURIE

Categories     Dessert

Time 20m

Yield 3-4 dozen

Number Of Ingredients 8



Kringle (Cookies) image

Steps:

  • Cream butter and sugar add egg and villa and beat well.
  • Add sour cream and mix well.
  • Sift together baking soda, powder and flour.
  • Add to creamed mixture and mix well.
  • Chill overnite.
  • Take a teaspoon of dough and roll out in your hands into a snake about 8-inches long.
  • Form into a "Figure 8" shape on a parchment-lined cookie sheet.
  • Bake at 375° for 10 minutes or until lightly browned.
  • Remove and cool completely.

1/4 lb butter (don't use margarine)
1 cup sugar
1 large egg
1 teaspoon vanilla
1 pint sour cream
2 teaspoons baking soda
3 teaspoons baking powder
3 1/2 cups flour

KRIS KRINGLE COOKIES

From the Yahoo Food website. Studded with chocolate, nuts and dried fruit, these festive drop cookies are sure to be a hit at the holidays. Variations: Prepare as directed, replacing 6 of the white chocolate squares with 6 squares semi-sweet baking chocolate. Or, substitute chopped walnuts or slivered almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

Provided by Veghead

Categories     Drop Cookies

Time 31m

Yield 1 cookie, 72 serving(s)

Number Of Ingredients 11



Kris Kringle Cookies image

Steps:

  • Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
  • Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
  • Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 (6 ounce) packages white baking chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries

KRINGLE

Provided by Food Network

Categories     dessert

Time P3DT1h25m

Yield 2 kringles

Number Of Ingredients 15



Kringle image

Steps:

  • Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
  • Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
  • Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
  • Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
  • Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
  • Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
  • To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
  • Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
  • Preheat the oven to 350 degrees F.
  • Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
  • Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.

3/4 cup butter
1 package dry yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 egg
2 cups sifted all-purpose flour
1 cup brown sugar
1/3 cup butter
Pinch salt
Pinch cinnamon
1 to 2 egg whites
Fruit, nuts, raisins or jam, of choice

KRINGLE

This recipe is posted by request. It is from the cookbook "Delectably Danish" by Julie Jensen McDonald. It was given to her by the owners of O & H bakeryin Racine Wisconsin and featured on the Food network.

Provided by Michelle S.

Categories     Yeast Breads

Time 4h30m

Yield 1 kringle

Number Of Ingredients 14



Kringle image

Steps:

  • Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
  • Chill.
  • Dissolve yeast in warm water.
  • Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
  • Add flour and mix until smooth.
  • Roll dough on well floured board to an 12x8 inch rectangle.
  • Place one piece of chilled butter on two thirds of dough.
  • Fold uncovered third of dough over the middle third, then fold the remaining third over top.
  • Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
  • Wrap in waxed paper and refrigerate 30 minutes.
  • Roll dough again to an 8x12 inch rectangle.
  • Add chilled butter and fold the same way.
  • This makes 18 layers.
  • Refrigerate 2 hours.
  • Cut dough into 2 equal pieces.
  • Lightly roll one piece at a time, until piece is about 20x6 inches.
  • Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
  • Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
  • Seal well.
  • Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
  • Flatten dough with hands.
  • Cover kringle for 1 hour at 70 degrees.
  • Bake at 350 degrees for 25-30 minutes or until golden brown.
  • Cool, then ice with a mixture of powdered sugar and water.

Nutrition Facts : Calories 3826.6, Fat 208.9, SaturatedFat 129.6, Cholesterol 723.1, Sodium 3270.3, Carbohydrate 460.2, Fiber 6.8, Sugar 264.5, Protein 38.3

3/4 cup butter
1 package cake yeast
1/4 cup water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 egg
2 cups sifted all-purpose flour
1 cup brown sugar
1/3 cup butter
1 pinch salt
1 pinch cinnamon
1/2 egg white

KRIS KRINGLE COOKIES

This recipe is made in our house every year at Christmas. When we cut the cookies out we always include the "Christmas pig" and the "Christmas whale". They are cookie cutters that accidentally got mixed in with the Christmas cutters...so we make use of them anyway!

Provided by Joyd9060

Categories     Dessert

Time 47m

Yield 3 dozen

Number Of Ingredients 9



Kris Kringle Cookies image

Steps:

  • Cream butter and sugar, then add eggs.
  • In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
  • Add small bowl contents to creamed contents.
  • Sift flour into mix and combine.
  • Chill.
  • Roll out on floured board.
  • Cut out cookies with cookie cutters.
  • Place on greased cookie sheet.
  • Bake at 400 for 8-12 minutes.
  • Use butter cream frosting to ice.

Nutrition Facts : Calories 1835.2, Fat 68.5, SaturatedFat 40.9, Cholesterol 375.2, Sodium 1709.1, Carbohydrate 278.6, Fiber 5.1, Sugar 134.7, Protein 26.5

1 cup butter
2 cups sugar
3 eggs
1 teaspoon baking soda
1 teaspoon salt
4 1/2 cups flour
2 teaspoons evaporated milk
1 1/2 teaspoons cream of tartar
3 teaspoons vanilla

KRIS KRINGLE SUGAR COOKIES

My husband's German mom made these cookies every year for the family and to give away to anyone who visited during the Christmas season. She had batches squirreled away everywhere in her house! I have no idea how many batches she made....but boy, are they good. I decided to follow the tradition with my children and now I am making cookies with my grandchildren. I am not sure exactly what makes these so good, maybe the baking powder...but enjoy...

Provided by Texas Poofy

Categories     Dessert

Time 27m

Yield 60 cookies

Number Of Ingredients 7



Kris Kringle Sugar Cookies image

Steps:

  • Cream butter and sugar together until light yellow.
  • Add eggs and vanilla. Beat until fluffy.
  • Add baking powder and salt. Stir until mixed.
  • Add flour one cup at a time until you have a very stiff batter using about four cups of flour. Reserve extra flour for rolling out the dough.
  • Wrap the dough in plastic wrap. I make flat discs to make rolling the dough out easier.
  • Chill overnight in the refrigerator until firm.
  • Roll out on a floured surface and cut with cookie cutters.
  • Bake at 350 degrees for 5-10 minutes until the are just brown at the edges.
  • Frost with you favorite frosting.

Nutrition Facts : Calories 87.2, Fat 3.4, SaturatedFat 2, Cholesterol 17.4, Sodium 87.7, Carbohydrate 13.1, Fiber 0.2, Sugar 6.7, Protein 1.2

1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 teaspoon salt
3 teaspoons baking powder
4 -5 cups flour

More about "kringle cookies recipes"

KRINGLE 101: WHAT IS A KRINGLE? | O&H DANISH BAKERY
For those new to kringles, you will discover that this danish pastry is impossible to forget. A Kringle is an oval-shaped, Danish pastry made with 36 layers of buttery dough and filled with various fillings such as cheese, fruits, …
From ohdanishbakery.com
kringle-101-what-is-a-kringle-oh-danish-bakery image


KRINGLE RECIPE | HOW TO MAKE DANISH KRINGLE AT HOME, …
Step 2: Add wet ingredients. Lauren Habermehl. In a small bowl, whisk together the milk and egg. Then, add the milk and beaten egg to the flour-butter mixture. Using a rubber spatula, stir together until …
From tasteofhome.com
kringle-recipe-how-to-make-danish-kringle-at-home image


CHOCOLATE CRINKLE COOKIES - GIMME SOME OVEN
Instructions. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside. In the bowl of a stand mixer, add the granulated sugar and oil. Beat on medium-high speed for 2 …
From gimmesomeoven.com
chocolate-crinkle-cookies-gimme-some-oven image


KRINGLE KRINKLE COOKIES RECIPE - TIE-DYE COOKIES
Preheat oven to 350°. Make the red velvet cookie dough: In a large mixing bowl, stir together cake mix, oil, and eggs and mix until combined.Set aside. Make the green vanilla dough: In another ...
From delish.com
kringle-krinkle-cookies-recipe-tie-dye-cookies image


WHAT IS A KRINGLE AND HOW DO YOU MAKE ONE? | ALLRECIPES
The basic process involves layering butter or shortening with flour, chilling the dough in intervals, filling and shaping the dough, brushing with an egg wash, and then baking. Here are a few of our favorite kringle recipes to try …
From allrecipes.com
what-is-a-kringle-and-how-do-you-make-one-allrecipes image


SWEDISH KRINGLA RECIPE - PILLSBURY.COM
In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well. Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all …
From pillsbury.com
swedish-kringla-recipe-pillsburycom image


KRINGLE COOKIES RECIPE - WEBETUTORIAL
Kringle cookies may come into the below tags or occasion, in which you are looking to create kringle cookies dish in 20 minutes for you or your family or your relatives or your food factory. We would like to suggest you, copy or bookmark the below shared tags that will help you find kringle cookies recipe in the future.
From webetutorial.com


KRINGLE COOKIES RECIPES ALL YOU NEED IS FOOD
1 cup butter: 2 cups sifted all-purpose flour: 1 cup sour cream: 1 cup butter, softened: 2 cups brown sugar: 1?½ cups chopped English walnuts, divided
From stevehacks.com


KRINGLE COOKIE RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water.
From stevehacks.com


KRINGLE KRINKLES - BEST COOKIES FOR COOKIE SWAP - DELISH.COM
For some reason, people aren't as into Dishwater Krinkles. Ethan Calabrese. At this point, simply roll one-inch balls of dough, then roll them in powdered sugar and set on a parchment-lined baking ...
From delish.com


KRINGLA RECIPE FOR TRADITIONAL NORWEGIAN COOKIES
Instructions. In a medium mixing bowl, combine sugar, egg, and sour cream. In another bowl, combine flour, baking soda, and salt. Add the flour mixture to the cream mixture and combine completely.
From littlefamilyadventure.com


NORWEGIAN KRINGLA RECIPE - MY OTHER MORE EXCITING SELF
Instructions. Mix the egg yolks, sugar, sour cream and salt with a hand mixer on medium speed. Add the baking soda, baking powder and vanilla and continue to beat on low speed until combined. Add 3 cups of flower and continue to beat on low speed until incorporated.
From myothermoreexcitingself.com


KRINGLE RECIPE - SERIOUS EATS
For the Kringle: 1 cup sour cream. 1 teaspoon vanilla. 2 cups flour. 2 sticks unsalted butter, chilled. 1 egg. 1 tablespoon sugar. 1 cup sour cherry jam.
From seriouseats.com


OUR TOP 5 KRINGLE RECIPES | TASTE OF HOME
Our Top 5 Kringle Recipes. Mark Hagen Updated: Jan. 05, 2022. Flaky, buttery and so-darn tasty, kringles make the perfect addition to wintertime baking. Don't be intimidated by the classic pastry. These impressive recipes comes together easier than you think.
From tasteofhome.com


SUGAR COOKIES - KRINGLECANDLE.COM
The original Kittredge Family recipe utilizes the best available candle components with 100% food-grade wax, concentrated fragrance oils containing natural ingredients, Candles; Kringle Candle . Large 2-wick Jar Medium 2-wick Jar DayLights (1.5oz) NEW Summer Fragrances Country Candle. Large 2-wick Jar Medium 2-wick Jar DayLights (1.5oz) NEW Summer …
From kringlecandle.com


KRINGLE COOKIES RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Kringle (Cookies) Recipe - Food.com trend www.food.com. 1 cup sugar 1 large egg 1 teaspoon vanilla 1 pint sour cream 2 teaspoons baking soda 3 teaspoons baking powder 3 1 ⁄ 2 cups flour DIRECTIONS Cream butter and sugar add egg and villa and beat well. Add sour cream and mix well. Sift together baking soda, powder and flour. Add to creamed ...
From recipeschoice.com


KRINGLER COOKIE RECIPE - RAMSHACKLE PANTRY
This requires three cookie sheets. Cook on center rack for 12 minutes OR until a very light golden brown on top. Remove from oven and lightly sprinkle with sugar. Allow to cool for a few minutes and then move to a wire rack for cooling for about 30 minutes.
From ramshacklepantry.com


KRINGLE'S COOKIES - | BAKERSBEANS (WANDA BAKER)
Drop tbsp sized cookie dough onto parchment lined baking sheets leaving 1 inch between cookies. Bake for 6 minutes then turn and rotate cookie sheets in oven. Bake for another 6 minutes or until cookies lightly browned around the edges. I always rotate the trays in the oven so the cookies bake evenly on all sides.
From bakersbeans.ca


EGG NOG COOKIES | MRS KRINGLE'S KITCHEN
In a large bowl, combine all of the dry ingredients from flour to nutmeg, stir and set aside. In a mixing bowl add sugar and butter and cream together. Add egg nog, vanilla and egg yolks and combine until creamy. Add flour mixture and beat until sticky dough forms, scoop onto lined cookie sheet about 2” apart and sprinkle with nutmeg.
From mrskringleskitchen.com


BEST FUDGY CHOCOLATE CRINKLE COOKIES - CAFE DELITES
Mix in the vanilla. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight. …
From cafedelites.com


LITURGICAL YEAR : RECIPES : KRIS KRINGLE COOKIES | CATHOLIC CULTURE
INGREDIENTS. 1 cup shortening; 1 cup firmly packed brown sugar; 1/4 cup dairy sour cream; 2-1/4 cups sifted all-purpose flour; 1/2 teaspoon baking soda
From catholicculture.org


TRADITIONAL SCANDINAVIAN AND ESTONIAN RECIPE - 196 FLAVORS
Cut the roll in half lengthwise. Braid the two pieces together and give the braid a crown shape. Shape the braid tightly. Cover with a cloth and let the crown rise for 30 minutes in a warm place. Preheat convection oven to 350 F (180˚C). Brush with egg yolk, chocolate chips and almonds and bake for 20 to 30 minutes.
From 196flavors.com


KRINGLA (TRADITIONAL SCANDINAVIAN COOKIE RECIPE) - BAKE IT …
Cream the sugar. In a large bowl, cream together 1 ⅓ cups of sugar, 2 tablespoons of shortening, and 1 large egg yolk until light and fluffy. Set aside. Make the dough. In the bowl with the cream mixture, stir in 1 teaspoon of vanilla extract, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt.
From bakeitwithlove.com


KRINGLES (NORWEGIAN COOKIE) - SONS OF NORWAY
Directions: In a mixer, add sugar, melted butter, egg, salt, cardamom and the Buttermilk Mixture (that includes the Baking Soda). Mix together well and then add the flour 1/2 cup at a time until the dough becomes stiff (it will still be a little slack). Slightly looser than a sugar cookie dough. Cover with plastic wrap and refrigerate overnight ...
From sonsofnorwaydl.org


HOME | RACINE DANISH KRINGLES
For those who plan ahead, schedule your Kringle order for future delivery and rest assured your order will arrive on time. Connect With Us! Facebook Twitter Pinterest Instagram. Want Some Kringle? Like Us for a Chance to Win! Get Deals in Your Email! Email Address Sign Up. Customer Service. Track Your Order Help Center. Product FAQs ; How To Order; Shipping …
From kringle.com


KRIS KRINGLE COOKIE AND FROSTING RECIPE - ANN'S ENTITLED LIFE
Directions Kris Kringle Cookies: Sift cream of tartar into flour, set aside. Cream 1 cup butter and white sugar together in a mixer. Add vanilla, milk & soda mixture, and eggs. Beat well. Add 3 cups of the sifted flour and cream of tartar. Keep adding flour to make a dough that may be rolled. Chill to make dough easy to handle (2 hours to ...
From annsentitledlife.com


CHOCOLATE CRINKLE COOKIES (EXTRA BUTTERY AND FUDGY ... - RASA …
Instructions. In the bowl of a stand mixer, beat the cocoa, granulated sugar and butter (or oil) on medium speed. Reduce the speed to low and add 1 egg at a time until combined. Mix in the remaining ingredients in the order listed, for the exception of the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.
From rasamalaysia.com


KRINGLE COOKIES RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Combine milk, egg substitute, vanilla and sweetener in a bowl. Add bread cubes and raisins; stir gently. Pour into a 1-qt. baking dish coated with cooking spray.
From stevehacks.com


KRIS KRINGLE CRINKLES - TWO SISTERS
Step 1: To make the Kris Kringle Crinkle dough, cream the butter and sugar until completely combined. Add in eggs, vanilla, and peppermint extract and mix until the dough is fluffy. Add in the Baking Soda. Finally, mix in the flour, a …
From twosisterscrafting.com


KRINGLES GOURMET SNACKS & SEASONED PRETZELS
Kringle’s Italian Herb seasoned Pretzels are infused with an aromatic blend of basil, oregano, rosemary, thyme and other herbs. Our Italian Herb Se... View full details Original price $6.99 - Original price $6.99 Original price. $6.99 $6.99 - $6.99. Current price $6.99 ...
From kringlesgourmet.com


Related Search