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    You are in: Home / Recipes / Kringla Recipe
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    Kringla

    Kringla. Photo by pammyowl

    1/1 Photo of Kringla

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    pammyowl's Note:

    A delightful Norwegian Christmas cookie. Prep time does not include chilling time. Enjoy!

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, stir together sugar and oil. Add 1/2 cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining 1/4 cup buttermilk and the baking soda; stir just until combined. Stir together 1 cup of the flour and the baking powder; add to buttermilk mixture. Whisk until smooth. Gradually add the remaining flour, stirring until well mixed. Cover and chill dough for 4 to 24 hours.
    2. 2
      Preheat oven to 450 degrees F. On a lightly floured surface, drop 1 rounded tablespoon of the dough; roll into a 9- to 10-inch-long rope. About 1 inch from ends, cross one end of the rope over the other end of the rope to form an oval. Lift ends across to opposite side of circle; press to seal. Repeat with remaining dough. Place cookies about 1 inch apart on ungreased cookie sheet.
    3. 3
      Bake about 6 minutes or just until starting to brown. Remove from cookie sheet and place on a clean kitchen towel; cover with another clean kitchen towel. Cool completely. To serve, sprinkle tops of cookies with powdered sugar.
    4. 4
      Note; You can use other flavors of extract, such as almond, lemon, orange, anise, whatever you like! This is the basic recipe, so play with it!

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    Nutritional Facts for Kringla

    Serving Size: 1 (869 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 86.6
     
    Calories from Fat 30
    35%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 9.4 mg
    3%
    Sodium 33.6 mg
    1%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 4.4 g
    17%
    Protein 1.3 g
    2%

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