KRINGLA RECIPE RECIPES

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SWEDISH KRINGLA RECIPE - PILLSBURY.COM



Swedish Kringla Recipe - Pillsbury.com image

Bake these light and fluffy Swedish cookies - perfect dessert for a crowd.

Provided by Pillsbury Kitchens

Total Time 5 hours 15 minutes

Prep Time 1 hours 15 minutes

Yield 42

Number Of Ingredients 11

1 1/2 cups sugar
1/2 cup butter, softened
1 cup buttermilk
1 (8-oz.) container sour cream
1 teaspoon almond extract
1 teaspoon vanilla
4 egg yolks
5 1/3 cups All Purpose or Unbleached Flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt

Steps:

  • In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well.
  • Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour. Cover dough with plastic wrap; refrigerate at least 4 hours or overnight for easier handling.
  • Heat oven to 425°F. Lightly grease cookie sheets or spray with nonstick cooking spray. Shape dough into 1 1/2-inch balls. On floured surface, roll each ball into 10-inch-long rope; shape into figure eight (8) or pretzel shape. Place on greased cookie sheets.
  • Bake at 425°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Nutrition Facts : Calories 130 , CarbohydrateContent 21 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 160 mg, SugarContent 8 g

KRINGLA | MIDWEST LIVING



Kringla | Midwest Living image

These holiday sugar cookies are shaped like pretzels. Kids love them!

Provided by Midwest Living

Categories     Food

Total Time 5 hours 50 minutes

Prep Time 45 minutes

Yield 40 cookies

Number Of Ingredients 10

3 cups all-purpose flour
2?½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg or cardamom (optional)
½ cup (1 stick) butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk or sour milk (see note)

Steps:

  • In a medium bowl, stir together flour, baking powder, baking soda, salt and, if desired, nutmeg or cardamom; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Add egg and vanilla and beat well. Alternately add flour mixture and buttermilk, beating until well mixed. (Dough will be soft and sticky.) Cover and chill at least 5 hours or overnight or freeze for 3 to 4 hours.
  • Divide dough in half; return half to the refrigerator. On a well-floured surface, roll into a 10x5-inch rectangle. With a sharp knife, cut rectangle into twenty 5x1/2-inch strips. Place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the first 10 strips. Roll each strip into a 10-inch-long rope. Shape each rope into a loop, crossing 1-1/2 inches from ends. Twist rope at crossing point. Lift loop over to touch ends and seal, forming a pretzel shape. (Or fold each 10-inch-long rope in half and twist 3 times; seal ends.) Place cookies 2 inches apart on ungreased cookie sheets.
  • Bake in a 425 degree F oven 5 to 7 minutes or until cookie bottoms are light brown (tops will be pale). Remove from cookie sheets and cool slightly on wire racks. Repeat with remaining dough strips and dough. Serve warm with softened butter, if desired or serve cool. Makes 40 cookies.

Nutrition Facts : Calories 79 calories, CarbohydrateContent 13 g, CholesterolContent 12 mg, FatContent 3 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 100 mg

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