SWEDISH SPRITZ COOKIE 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

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