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Kringla II

Rated as 4.52 out of 5 Stars
0

"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

1 d 1 h 5 m servings 167
Original recipe yields 24 servings (24 cookies)

Directions

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  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.

Nutrition Facts


Per Serving: 167 calories; 7.1 23.8 2.2 26 92 Full nutrition

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Reviews

Read all reviews 27
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. Callin...

Most helpful critical review

The dough was so thin and wouldn't come together. There was NO way to roll it out or even make balls.

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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. Callin...

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 i...

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 ...

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 de...

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.

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 s...

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 N...

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 t...

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 ingred...