As we now count down the weeks and days until Christmas, I will be doing a lot of baking. It seems as though every weekend brings some event that I will be bringing baked goods to. The first of these takes place this weekend at our church where we will be having a “Christmas Cookie Walk”. This has become an annual tradition where many of the women of the church bake cookies and package them in half dozen amounts, attractively and creatively presented. The townspeople look forward to this event and come in “droves” to purchase our home baked bars and cookies.
Baking cookies for the Holidays has been going on in my family for a long time. For me, baking the same recipes that my mother and grandmother baked is a connection to the past, and like me my daughter also bakes some of these same recipes. So we are carrying on those same baking traditions.
I am making two kinds of cookies for our “Cookie Walk”. One is an old Scandinavian recipe called Kringla that I am happy to share with you today. The other is a Red Velvet Crinkle cookie. I will be telling you about that one in my next post.
Kringla is a somewhat plain, not too sweet cookie with a mild anise flavor, made from a dough made tender by the addition of sour cream, and a little butter. The dough is easy to work with in forming the “ropes” that you shape into the cookie. Initially, after mixing , the dough is somewhat sticky, but I let it chill for about an hour, and then find it smooth and shapeable. Kids will like forming loops and twists with this easy to handle dough. Because they are pale in color, using decorative sugar to decorate them gives them a festive appearance. A cup of hot coffee or a glass of cold milk is a must when enjoying Kringla.
YIELD: Makes about 48 cookies
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg white
- 1 Tablespoon water
- 3 egg yolks, slightly beaten
- 1 1/4 cups granulated sugar
- 1/2 cup milk
- 1/4 cup sour cream
- 1 Tablespoon butter, melted
- 1/4 teaspoon anise extract, or 1/2 teaspoon vanilla
- coarse or fine decorating sugar
1. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
2. In a small bowl or cup lightly whisk together the egg white and water, set aside.
3. In a large bowl, beat together the egg yolks, sugar, milk, sour cream, melted butter and anise extract, (or vanilla)
4. Using a wooden spoon stir in the flour mixture until combined. The dough will be stiff and sticky. Cover the dough and chill for about an hour.
5. Preheat oven to 350 degrees. Lightly grease 2-3 cookie sheets or line with parchment paper.
6. On a well floured surface, drop about 1 tablespoon of dough. Roll dough into a 5- or 8-inch long rope.
On the prepared cookie sheet, shape a 5-inch rope into a ring, crossing it over itself about 1 inch from ends.
Or fold an 8-inch rope in half and twist three times; seal ends with egg white mixture.
Repeat with the remaining dough, placing shapes 2-inches apart on the cookie sheets.
7. Brush cookies with egg white mixture, and sprinkle with decorating sugar.
8. Bake for 8 to 10 minutes or until bottoms are a light golden brown. Transfer to a wire rack and cool.
To bake ahead and store: After baking, place cookies in layers separated by waxed paper in an airtight container. Store in a cool area. They may also be frozen for up to 3 months.
SOURCE; My Mom’s recipe box.
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Hi Carolyn, I have ground anise in the spice drawer… Do you have any idea how much of it I should use in your (Mom’s; ) recipe?
Deb, thanks for your questions….ground anise, use1/2 tsp, or 3/4tsp. If it’s been on the shelf a while. Egg white…I usually use only the one egg white, wisked with a little water to act as sprinkle glue, and to get the ends of dough to stick to itself, it seems to be enough, but if not use more of the extra whites. I generally save the unused whites to use in another cookie type. Hope this helps.
That’s great Carolyn, thank you: )
Wishing you and yours a VERY merry Christmas!
Sorry, me again… I’m guessing you use the two remaining egg whites for your “sprinkle glue”; but do you use a touch of water or milk mixed in as well or just the (lightly beaten) egg whites?