Eggnog Kringla

Eggnog's rich, spiced flavor provides an especially fitting addition to the melt-in-your-mouth Norwegian cookie.

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Reviews (0)

3.5 by 14 people

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  • Makes: 40 kringla
  • Prep: 45 mins
  • Chill: 1 hr
  • Bake: 5 mins 425°F per batch

Eggnog Kringla

Directions

  1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugar, scraping sides of bowl occasionally. Beat in baking powder, baking soda, the 1 teaspoon fresh nutmeg, salt, and, if desired, cardamom until combined. Beat in egg, vanilla, and rum extract until combined. Alternately add flour and eggnog, beating after each addition until combined. Divide dough in half. Wrap and chill for 1 to 2 hours or until dough is easy to handle.
  2. Preheat oven to 425 degrees F. On a well-floured surface, roll half of the dough at a time into a 10x5-inch rectangle. Using a sharp knife, cut each rectangle crosswise into twenty 5x1/2-inch strips. Roll each strip into a 10-inch rope. On an ungreased cookie sheet, shape rope into a loop, crossing rope over itself about 1 1/2 inches from ends. Twist rope at crossing point. Lift ends over loop and the ungreased cookie sheet.
  3. Bake in the preheated oven about 5 minutes or until tops are very light brown. Transfer to a wire rack; cool completely. Drizzle cookies with Eggnog Icing. If desired, sprinkle with additional nutmeg.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months.

Eggnog Icing

Directions

  1. In a small bowl stir together powdered sugar, dairy eggnog, and rum extract until smooth. Stir in additional eggnog, 1/2 teaspoon at a time, to make an icing of drizzling consistency.
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Nutrition Facts (Eggnog Kringla)

  • Per serving:
  • 104 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 15 mg chol.,
  • 77 mg sodium,
  • 18 g carb.,
  • 0 g fiber,
  • 10 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

14 Ratings
909 Days Ago
Do these freeze well? Would be nice to make a larger amount at once, and freeze some for later.
1242 Days Ago
Priscilla -- scroll down, it's below the cookie recipe.



These were excellent. The only imperfection in this cookie is that I can't churn them out en masse with a cookie-press. My notes: I found the dough to be quite stiff, and added an extra "glug" (maybe 1/8 cup? 1/4?) of eggnog to help incorporate the last of the flour. I found chilling the dough to be not strictly necessary, and a clean, dry counter worked better than a floured one for rolling the dough 'ropes'. Baked 7 minutes. Yum! These would be great for a cookie swap.
1279 Days Ago
Where do I find the eggnog icing recipe?

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