Reviewed: Jan. 2, 2012

These were so delicious! They were soft and fluffy, and they are perfect for people who don't generally like sweets because they are just the perfect amount of sweetness. I've never had Kringla before, but these turned out so well, I will definitely be making these again. I had never rolled dough before that was so sticky, so I learned that the trick was to use a VERY well floured surface.

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Reviewer:

prccaap

Reviewed: Oct. 21, 2011

This recipe is the same as my grammas except that we use only one cup of sugar, no shortening and the whole egg. She would mix the baking soda into the sour cream before adding all of the ingredients together. To make the dough workable you must refrigerate it for at least two hours. This has been a family favorite for years!

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Reviewer:

Melis

Reviewed: Oct. 7, 2011

Kringla is a fall favorite during festival time around my area this time of year. This year we were not as happy with them as usual, so I decided to try my hand with this recipe. Turned out PERFECT! I made recipe with buttermilk instead of heavy cream, and piped cookies as well. Quick and easy, and piping them helps with cleanup! Excellent!

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Reviewer:

Mary F.

Reviewed: Dec. 7, 2010

If you chill the dough really well it makes rolling easier. It also doesn't hurt to use some flour when rolling. I grew up making these with my mom.

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Reviewer:

Tay

Living In: Shawnee, Kansas, USA

Reviewed: Dec. 4, 2010

I just made these cookies tonight, and they tasted very good. I wasn't expecting them to rise so much so I had a batch of monster cookies, though no real complain here. Very fluffy and light. Not too sweet, easy to eat.

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Reviewer:

ebrowneyes82

Reviewed: Apr. 21, 2010

OH krap.

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Reviewer:

Moonsmith

Reviewed: Jan. 19, 2010

Not sure how you are supposed to roll this into a rope. The dough is way too sticky. So I followed the advice and piped the cookies onto a silpat lined cookie sheet. We were making these for a Norwegian heritage project for 5th grade so we did not bother with the figure eight. We just piped them into straight little sticks about 5 inches long. That way we could get more out of the recipe. These reminded me of the cake-like lady fingers. I thought they were about a 3 star, my son thinks they were a 4 1/2, but then he has more Norwegian blood than me. :)

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

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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Reviewer:

Amanda B.

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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Reviewer:

TxVee

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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