Recipe for Kringla Cookies - Ruth Marselus


8 tablespoon butter -- at room
1 temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla extract
1 1/2 teaspoon lemon peel -- grated
1 large egg
3 cup all-purpose flour
1 cup almonds -- finely ground
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon nutmeg -- freshly grated
1 cup sour cream


1. Using a standing electric mixer on low and then moderate speed, cream the butter and sugar together until light and fluffy. Beat in the vanilla, lemon peel and the egg.

2. Whisk together the flour, almonds, baking soda, baking powder, salt and nutmeg. With mixer on low speed, alternate add the flour mix and the sour cream, beginning and ending with flour. Wrap the dough in plastic wrap and chill overnight.

* Preheat oven to 350 F.

3. Work with about 3 Tbs of dough at a time, and keep the rest chilled. On a lightly floured surface, roll out the dough. Cut off strips about 3 1/2 inches long and 1 inch wide, and roll them into pencil shapes. Place on a greased baking sheet, forming them into figure eights.

4. Bake about 8 mins, or until lightly browned. Do not let Kringla get too dark or they will be dry.

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