Day 12 – Finishing up my project with a kringla recipe from Ruby, a friend of Mom’s. We spent a lot of Sunday evenings in the wintertime at Ruby and Palmer’s farm a couple of miles from here. The adults played cards while I entertained myself with one of the “budgies.” They never had kids, but they always had parakeets. If one died there was a new one next time we visited. They let me take them out of the cage to pet and show me their tricks. Palmer was a farmer with some hidden talents. He had an accordion that he let me play with, and sometimes he played a little for me, but he blew me away when he was at our house and sat down at the piano. He couldn’t read music but he could play anything.
This kringla is completely different from the ones my mother-in-law Dorothy and all her sisters made. It’s flaky and light almost like pie crust, and the sugar is only on the outside. There’s none in the dough. Roll it out 1/4″ thick, then use a pizza cutter to cut 1/4″ wide strips about 8-10″ long. Twist the pieces into figure 8s, pretzel shapes, or Celtic-style knots. Dip them topside down in cool water and then in sugar. A sprinkle of colored sugar or cinnamon sugar can be added before baking.
– Joan, 14 December 2018
- 1 cup cold butter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup heavy cream
- 1½ teaspoons vanilla extract
Preheat oven to 350°F.
Cut cold butter into pieces. Mix baking powder into flour and cut in butter, as you would for pie crust. When butter is in very small pieces add cream and vanilla. Mix just until incorporated – just as with pie dough, working the dough too much will make the cookies tough. Roll out to 1/4″ thickness, about 8-10″ long, and use a pizza cutter to cut 1/4″ wide strips. Twist strips into desired shapes. Dip each cookie, topside down, into cool water, and then into sugar. The sugar will eventually begin to clump too much to stick to the cookies. Just dump it out and start with fresh. Colored sugar or cinnamon sugar can be sprinkled on tops before baking.
Bake 10-12 minutes till edges are lightly browned. Cool completely before storage or freezing.