Kringla cookies - ruth marselus
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Butter -- at room |
| Temperature | ||
| ½ | cup | Packed Brown Sugar |
| ½ | cup | Granulated Sugar |
| 2 | teaspoons | Vanilla Extract |
| 1½ | teaspoon | Lemon Peel -- grated |
| 1 | large | Egg |
| 3 | cups | All-Purpose Flour |
| 1 | cup | Almonds -- finely ground |
| 1 | teaspoon | Baking Soda |
| 2 | teaspoons | Baking Powder |
| 2 | teaspoons | Nutmeg -- freshly grated |
| 1 | cup | Sour Cream |
Directions
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 3½ 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.
From the SANDWICH FAIR of Sandwich, Ill. Fair dates: Sept. Wed after Labor Day, for 5 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking