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Kringla

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 cup sugar
1 egg
1/2 cup butter
pinch of salt
1/2 teaspoon vanilla

Preheat oven to 350F. Cream butter and sugar, then egg, then vanilla. In separate bowl, sift together remaining dry ingredients. Add alternately to creamed mixture, buttermilk and sifted ingredients. When finished mixing, place bowl in refrigerator, covering the bowl with plastic wrap. Chill 8 hours. Form dough into figure eights, handling the dough as little as possible. Bake on greased cookie sheets for 10 to 15 until just barely brown.

Reviews of Kringla:

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1-5 of 23 reviews   Next >>

  A cookie baker in Torrance, CA  Dec 20, 2009
Would make this again.
This is similar to the recipe used in my hometown of Morris, Illinois. Although I am not of Norwegian heritage, many of my former neighbors were, so this is how I learned to love Kringa. This recipe was and still is a commonly used recipe in Grundy County, especially around the holidays. One significant difference is that my recipe has a shorter baking time and a higher oven temperature. The goal is to barely bake them so that they are NOT golden brown. five stars

  Tungland in Iowa  Nov 13, 2009
Would make this again.
This is very similar to the recipe I grew up with but we also add heavy whipping cream, and nutmeg. Personally, I like a moderate amount of spice and have even been known to throw a bit of cinnamon and allspice into the mix. You will have to fine tune your own recipe over the years but I'm confident that once you have it will become a family tradition. Also, note they are best after a few days of mellowing. I suggest making them the weekend before Christmas at least, and then HIDE THEM or put out a decoy bag for the grazers in the family. ;) five stars

  A cookie baker in north central iowa  Dec 6, 2008
Would make this again.
This recipe is great and easy, I have never made it before and I really don't like kringla but my neighbors do so I made it for them. They LOVED it, said the best they ever tasted, and they are in the 80's almost 90. One thing I would mention for newbies like me, roll them out to about pinkie finger size before shaping and baking. Mine were big, but very soft. five stars

  Amy in NE  Dec 17, 2007
Would make this again.
We make these every year but our recipe has anise seed and flavoring in it as well! They are delicious! five stars

  Bren in Ok  Dec 11, 2007
Would not make this again.
I have an old Kringla recipe that is great and this is horrible in comparision and nothing like the true version of this Coffee n Tea cookie. one star

Recipe Info

four point six stars
89% would make this again


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