Kringla II Recipe - Allrecipes.com
Kringla II Recipe
  • READY IN 1+ days

Kringla II

Recipe by  

"A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious."

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Ingredients Edit and Save

Original recipe makes 24 cookies Change Servings
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  • PREP

    1 day 1 hr
  • COOK

    5 mins
  • READY IN

    1 day 1 hr 5 mins

Directions

  1. In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

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!

 
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.

 

22 Ratings

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.

 
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.

 
Jan 02, 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!

 
Dec 08, 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.

 
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!

 
Jan 20, 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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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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