Bake these light and fluffy Swedish cookies - perfect dessert for a crowd.
Swedish Kringla
- Prep Time 1 hr 15 min
- Total 5 hr 15 min
- Ingredients 11
- Servings 42
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 cup buttermilk
- 1 (8-oz.) container sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 4 egg yolks
- 5 1/3 cups All Purpose or Unbleached Flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
Instructions
-
Step1In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well.
-
Step2Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour. Cover dough with plastic wrap; refrigerate at least 4 hours or overnight for easier handling.
-
Step3Heat oven to 425°F. Lightly grease cookie sheets or spray with nonstick cooking spray. Shape dough into 1 1/2-inch balls. On floured surface, roll each ball into 10-inch-long rope; shape into figure eight (8) or pretzel shape. Place on greased cookie sheets.
-
Step4Bake at 425°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
Nutrition
130
Calories
4g
Total Fat
2g
Protein
21g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 130
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 30mg
- 10%
- Sodium
- 160mg
- 7%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
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