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Eggnog Kringla

Eggnog Kringla	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 60

4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
3/4 cup butter (do not use margarine)
1-1/2 cup sugar
1 egg
1 cup dairy or nondairy eggnog
sifted powder sugar
ground nutmeg

In large bowl, mix together flour, baking powder, baking soda, and nutmeg. Set aside. In large mixing bowl, cream butter, about 30 seconds. Add the sugar and beat until fluffy. Add egg and mix well. Add the flour mix and eggnog alternately to the sugar/butter mix. Cover and chill at least 4 hours. Dough may still be sticky but it is a soft dough.

Preheat oven to 350F. Take out half the dough at a time (leaving rest in the fridge). On a lightly floured surface, take one tablespoon of the dough and roll into a rope shape (about 1/2 inch thick and 8 inches long) On an ungreased cookie sheet, place the rope in a loop, cross one end over the other. Make the shape slightly oval. Bake 6 to 8 minutes, until edges are lightly browned. Remove cookies and cool on wire rack. While still warm, sprinkle tops with powdered sugar and nutmeg.

Note: Photo courtesy of Peaceful Cooking. Head on over to her excellent blog post about these Eggnog Kringla, with lovely photos of all the steps required to make them.

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Reviews of Eggnog Kringla:

1-5 of 22 reviews   Next >>

  Janel in Dayton OH  Dec 17, 2014
Would make this again.
My Mom was 100% Norwegian. She made kringla every Christmas time. So do I now. I made this eggnog kringla recipe with extra fresh nutmeg in it and it turned out great! I like to brush the tops of the uncooked cookies with a mixture of egg whites and a little water. Then I sprinkle turbinado sugar on top for extra crunch and sweetness! Plus the sugar crystals resemble a pretty frost on top! These cookies do take time to shape, but no more than any other cookie that needs to be shaped. I tried a shortcut this time though. I tried the dough in my cookie press! It didn't really save me much time because I had to press the dough into the cookie press and it was harder to operate with this thicker dough. But the advantage was that all of my cookies were uniform in size. And it was a bit faster, but not much. I used the flat metal disk with a pencil-sized hole in the middle of it. (The tube attachments didn't work.) I pressed out all of the dough at one time into a floured surface. Then I cut it into 6 inch lengths, rolled them in the flour they were already on, and shaped them. I loaded the cookie press 4 or 5 times and used lots of hand strength to help the press work. Lots of dough stuck to my hands after each time loading the press. (But I didn't add any more flour than the recipe called for; I was afraid it would make the cookies tough.) So I wasted some dough in washing my hands every time after loading the press. But this recipe/method still made 64 kringla. I will definitely make this recipe again and try this method again. 5 stars

  Rachael in Minnesota  Dec 23, 2013
Would make this again.
I found this recipe last year and made them on Christmas Eve Morning..they were fabulous and a HUGE hit. I'm whipping up a batch of dough to chill overnight in the fridge to make with the kiddos again tomorrow morning! Merry Christmas everyone! :-) 5 stars

   Dec 14, 2013
Would not make this again.
Never again. For the amount of time it took to roll and twist these out they are not worth it. No flavor. Not a good taste in my opinion. 6 to 8 minutes is not long enough to bake. 1 star

  A cookie baker in Los Angeles  Dec 10, 2013
Would make this again.
I\'ve been making these my whole life. They are amazing during the holiday season. 5 stars

  Eggnog Kringla in Tampa Fl.  Dec 13, 2012
Would not make this again.
I hate to be the grinch, but this cookie dough was horrible- I had to add so much extra flour that it was ridiculous. The dough was so wet and very very hard to work with. Never Again-SORRY!!! 1 star

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