I’m excited about an upcoming podcast where Kiki’s Kringla Cookies are discussed. The podcast link will be up soon! In the meantime, enjoy these family cookies prepared for the holidays and shared by Karen Haver, our podcast guest.
The recipe is simple to prepare and the cookies are a light, cake-like cookie. I forgot how many cookies the recipe made. I ate and gave them away too quickly but there were easily 20 cookies.
You’ll find that making all the dough balls first moves things along and is a bit less messy. I substituted non-fat Greek yogurt for the sour cream and one tablespoon ground flax mixed with one tablespoon water for the egg yolk. The flax egg did leave flecks in the otherwise white cookies.
- 1 cup heavy cream
- 8 ounces sour cream
- 1⅓ cups granulated sugar
- 2 Tablespoons butter
- 1 egg yolk, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
- In a large bowl, mix the sugar, butter, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Add the sour cream mixture to the sugar and butter mix until well blended. Combine the flour and baking powder. Add the wet ingredients to the dry and stir until blended.
- Cover and chill dough for 1-2 hours (Note: I have made this with chilling or just jumping into next step without any appreciable difference)
- Preheat the oven to 475ºF.
- Place the dough on a well-floured surface, as the dough will be sticky. Use small ping pong ball sized pieces of dough, drop into a bit of flour, then roll out into a rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together.
- Place on un-greased cookie sheets. Use parchment paper for best results.
- Bake for 4-8 minutes in the preheated oven, or until slightly golden. If your oven is uneven, turn Kringla halfway through cooking.
- Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.
- Best served slightly warm with a bit of butter.