Reviewed: Dec. 23, 2007

This dough was way too sticky to work like the recipe said. I gradually kept adding flour, ending up with an entire extra cup of flour in the dough, with it still way too sticky to do any kind of rolling with. I scooped them out and they came out very puffy, just like the picture, but also tasteless, like a plain pancake. Not very sweet. I ended up trying multiple things, but the best way to cook them was to deep-fry little balls of batter into a puffy donut, then I tossed them in cinnamon & sugar. So not exactly the traditional Norwegian cookie I was looking for at all... but no one will complain because the little donuts are good. I'll probably just call them sour cream donuts.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ANNIEVADER

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

These were good but the dough was extremely sticky!! needed much more flour. Added a teaspoon of vanilla.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2007

These were much lighter than kringla I'm used to. But they were still good. They definitely need additional flavor. I used a tsp. of almond and vanilla. Anise would also be good. Mine needed more flour to be workable, and I ended up just scooping some even though that's not traditional.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caiti Ann

Cooking Level: Intermediate

Living In: Iowa City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2006

I was disappointed in this recipe. My husband's grandmother used to make these every year, but nobody has her recipe. These just didn't taste like we were expecting; I found them pretty tasteless.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2006

I always lose my grandma's recipe, so I was happy to find this one so I don't have to bother her every time I want to make kringla. I really wouldn't call Kringla a crisp cookie though - more of a fluffy entity. Also, kringla is very common around my hometown and is not considered a holiday treat. It's not unusual to eat kringla once a week or pick it up in the grocery store. Some people have it on hand at all times. Most like to butter their kringla before eating it (buttering is done upside down) and/or put it in the microwave for a few seconds. I like to butter it right after it comes out of the oven - it really soaks up the goodness then.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

wknd_bkr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2006

i was very surprised with how good these came out. guests thought that these tasted better with some crushed strawberries and sugar, however i preferred them plain.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASARAHGUS

Cooking Level: Beginning

Home Town: Jacksonville, Florida, USA

Living In: Tallahassee, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2002

My grandmother used to make Kringla every Christmas. When she was unable to bake anymore, my sisters and I decided to carry on the tradition by baking our own Kringla. My sister found this recipe and we both think it is wonderful! It's just like Grandma's Kringla!

Was this review helpful? [ YES ]
12 users found this review helpful