Kringla
From Norway...Kringla brings happy memories of childhood to Jeannette Korslund, Ames, Iowa.
Ingredients
| 1.5 cups | 360 ml | sugar |
| 4 cups | 960 ml | Gold Medal Flour |
| 1 | egg, beaten | |
| 2.5 cups | 600 ml | commercial sour cream |
| 2 tsp. | 10 ml | soda |
| 0.25 tsp. | 1.3 ml | salt |
Instructions
Heat oven to 350° (mod.). Mix sugar, egg, and cream. Measure flour by dipping method (p. 5) or by sifting. Mix flour, soda, and salt; blend thoroughly into cream mixture. Divide dough in half; form each half into a long roll. If kitchen is warm, refrigerate one roll until ready to use. Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip 7 to 8" long. Form a modified figure 8 by pinching ends together tightly; bring pinched ends to center of the ring; tuck under, fastening securely. Place on lightly greased baking sheet. Repeat with remaining dough. Bake 12 to 15 min., or until lightly golden. Makes 6 to 7 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.