“Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home!” -Charles Dickens
We are up to day number 8 in the 12 days of baking. Almost done and the big day is just around the corner. As we draw closer to an end of the holidays, I’m reminded of childhood with this cookie. I can remember eating this at a neighbor’s house when I was growing up. It was a special treat for me, since my mother did not make this cookie. It is a light and fluffy, slightly sweet Norwegian cookie, called the Kringla.
I don’t make this very often and when I do, it seems like only during the holidays. But there are few cookies that make me smile and recall the pleasures of youth as much as this one does.
This cookie is very simple to make. Once blended, the dough is sticky and a little bit difficult to work with, but well worth the efforts. The Kringlas pack up nicely in a cookie tin, or you could put them on a plate with other cookies from days one through seven.
I hope you enjoy this cookie as much as I do, and don’t forget to save some for yourself!
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking powder
- pinch of salt
- In a small bowl mix sour cream and baking soda. Let sit for a few minutes.
- In a medium sized bowl beat eggs with a fork and add sugar and vanilla.
- In a third bowl mix flour, baking powder and salt.
- Add sour cream mixture to the egg mixture and stir. Then add flour mixture and stir.
- Let dough sit overnight in refrigerator in a plastic covered bowl.
- Heat oven to 350°
- Roll dough into log and cut it into equal strips. On floured work space, roll strips to about 8" long, and shape into figure eights.
- Place onto an ungreased cookie sheet and bake for 10 minutes. Do not brown.
- Let cool on pan for 5 minutes then remove and place on wire rack to cool completely.