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

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