Kringla? "What's a Kringla?" you ask. It's a cookie. I don't know a whole lot about it other than it's in the shape of a pretzel, its a tradition in Norway and they're really really good!
Last year during the holidays we had a "challenge" over at BakeSpace.com. It wasn't a difficult challenge...just a fun one. We had to bake a family traditional holiday cookie. Well, mom is not and has never been a baker. I don't remember having a traditional cookie during the holidays. I really wanted to participate in the challenge...but how?
I ended up choosing one of the many nationalities that I am and searching for a cookie that was a tradition for that nationality. I came across Eggnog Kringla. hmmm...interesting. Has eggnog in it, and nutmeg. That's pretty festive. Sounds like a fun one to try. If you want to see the original recipe (which I did not change at all, you can click --->HERE<---
So, I just wanted to get this post in before Christmas. Not that anyone will have the time or energy left at this point to make yet another batch of cookies (and this recipe makes a shit load of cookies!!). But they are festive. They have a wonderful eggnog / nutmeg flavor thats not over powering. They aren't too sweet. They're soft and airy and are great with a nice cup of coffee or tea.
4 cups of all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg (fresh if you can...its just so nice)
3/4 cup butter (room temperature)
1 1/2 cups sugar
1 egg (room temperature)
1 cup of eggnog (unspiked...although that wouldn't be such a bad thing now that I think of it LOL)
Powdered sugar and ground nutmeg for garnishing
In a large bowl combine the flour, baking powder, baking soda and nutmeg. Set that aside. In another large bowl, beat the butter for about 30 seconds, or until creamy. Add the sugar and continue beating until fluffy. Add the egg and beat until well mixed.
Get the bowl with the flour mixture, and your eggnog. (noooo....don't mix 'em yet). Alternately add eggnog and flour to your butter mixture, while beating.
This but my pour little mixer to the test. This is a very sticky dough...and that pour little thing was working it's butt off. But look what you get
It almost looks like a bunch of vanilla ice cream
Cover the dough with plastic wrap so that no air can get to it and chill for at least 4 hours....over night is best. The dough will still be sticky but not nearly as bad as it is at this point.
In my case....2 days later I pulled out the dough....divided it in half. Put the half that I wasn't going to be working with back into the fridge until I was ready for it. (once this stuff starts warming up, it gets so sticky that you just might start getting a little irritated. or maybe thats cuz it was 10:30pm during the week and I was just a weeeeee bit exhausted)
Preheat the oven to 350'
Lightly flour your surface. Scoop a small amount of dough out....the size of a small meatball maybe? The recipe said 1 tablespoon but honestly, I couldn't see myself digging the dough out of the tablespoon each time. Roll it into a ball
Then roll that ball into an 8" rope.....
I found that if I had too much flour on the counter, my dough slipped and slid everywhere. But no flour and it for sure stuck. I started using a combo of sugar and flour....gave it a little traction I think.
Now....carefully place the rope on an un-greased cookie sheet. Or one lined with parchment paper for easy clean-up. Then you're going to make it into a loop....crossing its arms to create a pretzel shape
The original recipe said to bake them for about 6 - 8 minutes, or until the edges are lightly browned. I found that it took about 8 or 9 minutes....depending on the thickness of the ropes.
You should smell these babies! The nutmeg really shines in this recipe
Cool on a wire rack and while the cookies are still warm, dust with powdered sugar
And run your nutmeg over a zester to sprinkle on top
When they're all done....(makes a good 4 - 6 dozen cookies)....get out your Santa plate cuz I'm sure he'll want a few of these too
I now have a traditional Christmas cookie that I will gladly make each year, they are that good!