My mother-in-law introduced me to Kringla, a traditional Norwegian cookie. It is a pretzel-shaped, soft, cake-like cookie with a slight tang (from sour cream). I loved these cookies, but when Southern Living published this version in a magazine (oh, so many years ago), it was perfect for this Southern girl. Norwegian Kringla with a Southern eggnog twist.
- 4 cups flour (all-purpose)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 3/4 cup butter
- 1 1/2 cup sugar
- 1 egg
- 1 cup dairy eggnog
- powdered sugar/nutmeg (sifted)
- In a large bowl, stir together flour, baking powder, baking soda, and nutmeg. Set aside.
- In a large mixing bowel, beat butter on medium speed for 30 seconds, or until soft.
- Add sugar and beat until fluffy.
- Add egg and beat well.
- All flour mixture and eggnot alternately, beating until well mixed.
- Cover and chill for at least 4 hours or overnight.
- Working with 1/2 the dough at a time, on a floured surface, roll rounded tablespoon-fulls of the dough into pencil-like strips, about 8" long and 1/2" thick. (Keep remaining dough chilled). On an ungreased cookie sheet, loop one end of the strip over the other ent to form an oval with two ends overlapping.
- Bake at 350 for 6-8 min or until edges turn light brown. Transfer to wire rack to cool.
- Dust with sifted powdered sugar/nutmeg