I've said it before, and I stand by it-- I don't like to cook. It isn't so much that I can't cook as I don't want to cook. Thankfully my husband loves cooking, and Bayley does too & between them both we eat rather well. Kringla, the Norwegian cookie, however, is one of those exceptions that prove the rule.
I don't bake any more than I cook, and for the most part my cookie experience is of the sliced-from-a-tube sort. I only make one type of cookie from scratch. And if you are only going to bake one type of cookie, this is the one to bake. I actually enjoy making them-- they are easily done by hand and don't make much of a mess. They aren't a sweet cookie-- we aren't really a sweeties family. They are bread-y & soft with just a hint of sweet & touch of tang & they go great with coffee.
My Mom made them for the first time when I was a preteen & we were doing an international Christmas cookie bake thingy for reasons I've long forgotten. There are several recipes online-- and apparently several versions of the cookie-- but this is the one we love. Preheat oven to 350 & grease your cookie sheets (we use baking mats similar to these) Lightly beat one egg. Add 1 1/2 cups of sugar and mix well.
Add 2 1/2 cups of sour cream and mix til smooth.
Add 2 tsp baking soda, 1/4 tsp of salt and 4 cups of flour. I add the baking soda, salt and half the flour, mix thoroughly, then add the remaining flour.
Flour your cutting board/kitchen counter.
If your kitchen is warm, you may want to stick everything in the fridge for a tick before rolling. Pinch off bits of dough and roll them to roughly a pencil thickness.
Form it in to a figure eight & pinch the ends together.
When your baking sheet is loaded up, bake them for 12-15 minutes.
While the first batch is baking, I like to roll out all the dough-- it makes the rest of the cooking go very quickly :)
They will become a soft golden color when they are done. Let them cool for a few minutes-- then enjoy!
The recipe makes roughly 3 dozen cookies. I say roughly, because generally they get eaten the moment they pop out of the oven-- Thing 2 is a big one for fresh from the oven cookies-- so I don't have an exact count.
That plate is for Bayley. I actually made a batch two days ago, but they got eaten before she was able to come over. I got in trouble for that one...
Now I know what you are thinking-- these clearly are not gluten free & I have a wheat allergy. But if I am going to go into some sort of anaphylactic tailspin, trust me, these cookies are worth it. I am very good otherwise, I swear. Besides, I'm sure you have a food that you really shouldn't have but you do anyway, right?