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Swedish Kringla

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Swedish Kringla
  • Prep 1 hr 15 min
  • Total 5 hr 15 min
  • Ingredients 11
  • Servings 42
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Bake these light and fluffy Swedish cookies - perfect dessert for a crowd.
Updated Sep 2, 2010

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 1 cup buttermilk
  • 1 (8-oz.) container sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 5 1/3 cups All Purpose or Unbleached Flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt

Steps

  • 1
    In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well.
  • 2
    Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour. Cover dough with plastic wrap; refrigerate at least 4 hours or overnight for easier handling.
  • 3
    Heat oven to 425°F. Lightly grease cookie sheets or spray with nonstick cooking spray. Shape dough into 1 1/2-inch balls. On floured surface, roll each ball into 10-inch-long rope; shape into figure eight (8) or pretzel shape. Place on greased cookie sheets.
  • 4
    Bake at 425°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Nutrition Information

130 Calories, 4g Total Fat, 2g Protein, 21g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
130
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
30mg
10%
Sodium
160mg
7%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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