Yield: 30 cookies

NORWEGIAN KRINGLA COOKIES

The frosting is optional. I think it adds great almond flavor to the cookies. Top with chopped almonds for extra crunch.

prep time20 MINUTES

 

cook time10 MINUTES

 

total time30 MINUTES

INGREDIENTS

•  2 cups sour cream
•  1 cup buttermilk
•  1/2 tablespoon shortening
•  1 1/2 cups white granulated sugar
•  2 teaspoons baking soda
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  2 teaspoons nutmeg
•  4 1/2 cups all-purpose flour

FOR FROSTING

•  2 1/2 cups powdered sugar
•  2 to 3 tablesopons heavy cream
•  A drop or two of almond extract
•  Chopped almonds, for topping

INSTRUCTIONS

1. In a large mixing bowl, combine sour cream, buttermilk, shortening, and sugar.
2. Sift dry ingredients together. Start adding dry ingredients slowly to the liquid mixture, a little at a time. Repeat until you have a uniform dough.
3. Drop dough by teaspoons onto a floured surface and roll out into finger/pencil shapes. Twist into pretzels or figure 8 shapes.
4. Bake at 350F for 10 minutes.
5. To make frosting: Combine all ingredients in a large mixing bowl and use an electric mixer on low to beat into a frosting. Add more heavy cream, if needed, to make a thinner icing. Frost on cooled cookies.