Reviewed: Mar. 12, 2009

This is a favorite treat of my in-laws...they usually order them online. I decided to go crazy and make this recipe and they were a HUGE hit. I was told these were every bit as authentic and delicious as they remembered from their childhood. The dough is SUPER STICKY. I followed the advice of someone else and used the plastic baggy/icing trick. It probably saved me hours and hours of unnecessary work. I also suggest keeping an eagle eye as they're baking. They quickly turn from undercooked to burnt on the bottom.

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Amanda B.

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Reviewed: Feb. 13, 2009

Almost like my Norwegian grandmother's recipe. But she always added a tablespoon of anise seed! Learning to handle wet dough was like a rite of passage for me and my sister. We still make them at Christmas.Evaporated milk works well.

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TxVee

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Reviewed: Jan. 6, 2009

Similar in flavor to my great grandmother's recipe, but this was a lot fluffier, making it hard to hold the shape. Nonetheless, it was a nice change and the family loved it. To other reviewers, the dough is extremely sticky in all recipes. It's just how it is. That's why you only make it once a year :)

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johnsonaj

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

I had never heard of Kringla before. A friend of mine mentioned a few times how she loved it but hadn't had it in years. I decided to give this recipe a shot for a holiday gift - it was a HUGE hit! She said it tasted exactly as she remembered it from years ago. The recipe was easy to make and went over so well that I plan to make it again soon.

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JenMac79

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Reviewed: Dec. 23, 2008

After trying to decifer my mom's recipe for this, which was handed down by her mom and so on, I found this recipe which was almost exact, except I used buttermilk instead of heavy cream. Calling the dough sticky is the understatement of the century, there was no way I could roll it out and make shapes (perhaps because I used buttermilk?) SO, I came up with a GREAT idea to put it in a ziplock bag, cut the end and pipe the shapes onto the cookie sheets. They came out FABULOUS! And taste just like I remember from when I was a kid. Thank you!

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JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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Reviewed: Nov. 25, 2008

My family is Norwegian and we always have kringlas at Thanksgiving, but I couldn't find my recipe so I used this one this year and it is wonderful! Tastes just like when my grandma would make them!

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skrafft

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Reviewed: Oct. 27, 2008

If you love Scandinavian cooking this is a great recipe. My husband who grew up with Swedish mother and grandmother loved this! It is not a quick recipe so you will need to have plenty of time to make these. I wouldn't make this often but maybe once a year for Christma for a treat!

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housemouse5

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Mantorville, Minnesota, USA

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Reviewed: Nov. 30, 2007

simply delicious!! Soft and fluffy, a mild flavor but so addicting! At first I thought they were not sweet enough, but that's because I'm used to the "american" baking, which uses so much sugar. After having my third one though and letting my palette adjust to the flavor, I think they are perfect in sweetness. Be careful not to use too much flour when rolling out, just use enough to keep it from sticking to you or the surface. Wonderful as they are, if you want a twist on them perhaps try a little almond extract or lemon zest! The 2nd time I maede them I didn't use the egg yolk and hand mixed everything, turned out just fine.

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roweena

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Reviewed: Jan. 2, 2007

These are exactly what I was looking for! The recipe as written is just a bit sweet for my family's taste, so I cut the sugar down to about a cup. Otherwise, I didn't change a thing. Thanks so much!

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Amanda

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2006

I have a similar recipe for the Norwegian "soft" Kringla cookies/cakes. Mine uses buttermilk though, but I think the sour cream is the key to fab flavor. Soft Kringla are amazing! I do mine in all sorts of shapes, but be careful to keep the same shape on each cookie sheet for even cooking. I do hoops, figure 8's, twists, 'S' shapes, and spirals (think snail shell). I've experimented with coating these in chocolate --- amazing! You can dip half a cookie, or use a thin-tip pastry bag and swirl on (think of following the spiral indent) or stripe on. Gotta use good quality bittersweet or semisweet chocolate though. Great recipe! Glad to see another soft-Norwegian Kringla recipe on the web.

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AJ

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Reviewed: Dec. 9, 2006

My stepdaughter LOVES Kringla & convinced me to make it (I had never even heard of of it). After consulting my mother-in-law I tried this recipe to rave reviews from the girl.

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KitchenKiki

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Reviewed: Jan. 21, 2005

I wanted to try some Norwegian recipes for Christmas for my fiance's family who are Norwegian. They all loved this recipe. It is a little time consuming but turned our very good. The cookies are not too sweet and are great in the morning with coffee.

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