This very rich cookie recipe is courtesy of my Danish great-grandmother, who passed away more than twenty years ago. Her recipe remains an important family tradition. Please note that kringlers are delicate and do not travel well.
Ingredients:
- 4-1/3 cups flour
- 1 teaspoon baking powder
- 1 pound butter (cold)
- Two eggs, separated
- 2 teaspoons vanilla
- 1 cup cream
- About 1/2–1 cup sugar
Directions:
- Combine flour and baking powder.
- Cut cold butter into dry ingredients.
- Combine egg yolks, vanilla, and cream.
- Gradually add wet ingredients to dry ingredients, stirring well.
- Keep the dough cold and handle as little as possible (to keep it flaky) as you roll it out in one large flat piece on a cookie sheet (use two cookie sheets if necessary).
- Beat the egg whites briefly for even consistency, and use them to paint the cookie dough.
- Sprinkle the dough liberally and evenly with sugar.
- Cut into diamond shapes with a knife or pizza slicer.
- Bake at 425º F for ten minutes.
- Allow to cool about one minute before gently lifting cookies with a thin-bladed spatula.
Yield: Several dozen, depending on how you cut them.
