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Kringle, Kringle, KRINGLE!

June 1, 2017

This is my all time favorite cookie... EVER! Unfortunately I can't make them exactly the same way as my grandma Mary can so to be honest my grandma's kringle is my all time favorite cookie. I don't know a single person who can make their cookies as good as their grandmas. It is a high bar to match. 

 

This cookie is soft and light in flavor with a touch of sweetness.  I can eat six or seven in one sitting without even thinking about it.  In our family we typically enjoy this cookie at Christmas, but due to its popularity amongst us all, it has become a popular cookie all year round.  It takes a little practice to get a perfect 8 shape, but know that they all taste just as good no matter what they look like.  Just like every blogger, I picked the best to photograph so know that my cookies aren't perfect either!  

 

 

 

 

RECIPE

1 1/2 c sugar

1 stick butter

1 egg

1 t baking powder

3 t vanilla

1 c buttermilk

1 t baking soda

1/2 t salt

3 c flour

TOOLS

Medium Mixing Bowl

Mixer

Baking Sheets

Parchment Paper

 

Makes 4 dozen

PREPERATION

 

  1. Preheat oven to 375 degrees

  2. Mix buttermilk and baking soda together and set aside

  3. Mix all ingredients together with the exception of 1 cup of flour with mixer.  Then add the last cup of flour by hand. 

  4. Chill overnight. 

  5. Roll dough in balls approximately the same size as a walnut. I recommend just rolling enough for each baking sheet and refrigerating the remaining dough if it begins to get sticky.  

  6. Roll each ball into a 6 inch long by 1/2 inch thick roll.  You can use a small amount of flour to make rolling easier, however limit it as much as possible as it will dry the dough out.  It is best to refrigerate the balls as needed if they get sticky.  

  7. Shape into an 8 shape (sometimes people shape like a pretzel)

  8. Bake for 10-15 minutes.  Let cool before storing in air tight container.  

 

Walnut shaped dough balls.  Note that my rolls started to get sticky as the dough sat so I put them back in the fridge to chill a little before rolling and shaping. 

Here they are ready to bake.  Note a few have flour and some don't.  If you use flour to help shape them, brush off as much as possible before baking. 

Finished product!  MMM so yummy.  I sent half of the batch with my husband to work so I wouldn't eat them all.  I have eaten half of the ones I kept already. Yikes!  

 

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