Kringla - Norwegian
Author/Submitted by: firstname.lastname@example.org (Robyn Jarocki)
Mix sugar, buter, and unbeaten egg. Add buttermilk, soda, then flour flour, salt, baking powder, and vanilla. Knead on a board and leave in refrigerator over night. One soup spoon makes a nice size Kringla. Roll on lightly flour board until the size of a pencil. Form a Figure-8 and bake on an ungreased cookie sheet in a 450 oven until lightly browned on bottom. Then place under the broiler until tops are brown. These are supposed to be soft and chewy, kind of between a cookie and a cake. Mom always buttered them, but I prefer them plain with coffee. They taste like shortbread.