Kringla ~ A Norwegian holiday cookie dipped in chocolate, the perfect mate for your milk, cocoa, or coffee.
It appears I have been bit by the baking bug. I have done more baking in the past two months than I have done in the past decade. I love it. I am no longer afraid of all those fluffy white ingredients known to you as flour, baking soda, baking powder, etc.
The conversation of cookies came up and I asked a friend what cookies he loved most over the holidays. He said he loved his grandmother’s kringla. In my mind, I went to a holiday cookie Mom2 makes, but as he described it, there was no resemblance to the cookie in my mind to the one he was reminiscing over.
Now, here’s the thing, I made this cookie basically for him. I love making the foods people love. But I had no idea what it was. Sure, I researched it, but I have never had one pass my lips. No idea how the taste should be or the consistency of the dough. As I mixed the ingredients, I knew it was going to be amazing because I couldn’t stop eating the dough.
After they were baked and I ate my first one, I was in love. It was a cross between a cookie and a biscuit. It was crumbly and lightly sweet. It is similar to a sugar cookie, but of course, not exactly a sugar cookie.
And since I can’t leave well enough alone, I decided dipping the bottoms in chocolate was the right thing to do. I melted a bag of semi-sweet chocolate chips and dipped the bottoms of each cookie in the melted chocolate, let them harden and then fell in love all over again.
Oh, and my friend loved the cookies. He ate more than his fair share. Since he enjoyed them, I call them a success, after all, I was going up against a ‘grandmother food memory.’ And those are hard to even get near.
- 2 eggs; room temp
- 1 cup sour cream
- 1/2 cup butter; softened
- 1/2 cup buttermilk
- 1 tsp . vanilla
- 1 cup sugar
- 1/2 tsp . salt
- 3 cups flour
- 1 tsp . baking soda
- 1 tbsp baking powder
- 1 pkg semi-sweet chocolate chips
Combine the flour, salt, baking soda, and baking powder together. Set aside
Using a hand or stand mixer, combine the sugar and butter until crumbly.
Add the eggs, one at a time-until completely combined.
Add the vanilla, buttermilk, and sour cream.
Once the wet ingredients are thoroughly mixed, add the dry ingredients, about a quarter cup at a time.
After the dry ingredients have been incorporated, cover and chill for 2-24 hours.
Pre-heat the oven to 400 degrees.
On a lightly floured surface, roll out dough and cut into strips or ropes.
Twist each rope into a pretzel or figure 8 shape.
Bake for about 5 minutes, the bottoms will brown and the tops will remain light.
Allow to cool on a wire rack.
While cooling, using the double boiler method or the microwave, melt the chocolate chips.
Dip each cookie bottom in the chocolate and place topside down on wax paper. Allow the chocolate to re-harden and serve.