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Kringla II
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Prep Time:
1500 minutes
Cook Time:
5 minutes
Total Time:
1505 minutes
Indulge in fluffy, melt-in-your-mouth Norwegian cookies from an old army buddy.
Ingredients:
  • 1 cup heavy cream
  • 1 (8 ounce) container sour cream
  • 1.3333333730698 cups white sugar
  • 2 tablespoons shortening
  • 1 egg yolk
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
Instructions:
  • Combine heavy cream and sour cream in a small bowl and refrigerate overnight, covered.
  • Allow the sour cream mixture to reach room temperature for about 30 minutes. Preheat the oven to 475°F (245°C).
  • Combine sugar, shortening, and egg yolk in a large bowl; use an electric mixer to blend. Mix vanilla and baking soda with sour cream, then fold into the sugar mixture. Fold in flour and baking powder until fully incorporated.
  • On a generously floured surface, shape the sticky dough into ping pong ball sized pieces, and roll each into an 8 or 9-inch rope. Create an 'infinity sign' shape by looping the rope and pinching the ends together. Transfer the formed dough onto ungreased cookie sheets.
  • Place the mixture in the preheated oven and bake for 5 minutes, or until slightly browned. Allow the baked goods to cool completely before transferring to an airtight container for storage. Keep at room temperature for up to 5 days or in the freezer for up to 1 month.

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