Best Sour Cream Figure Eights Recipes

KRINGLA COOKIES

Steps:

• In a medium mixing bowl, combine sugar, egg, and sour cream.
• In another bowl, combine flour, baking soda, and salt.
• Add the flour mixture to the cream mixture and combine completely. Dough will be a little sticky.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Divide dough in half and return 1/2 to refrigerator.
• On a floured surface, form dough into a 18" long roll with your hands.
• Cut off a narrow (1/2" more or less) slice of dough. Roll lightly with hands on lightly floured board into a pencil width strip about 7-8" long.
• Create a figure 8 and pinch the ends together to fasten securely.
• Place on lightly greased baking sheet or one topped with a silicone baking mat. Repeat with remaining dough.
• Bake 8-9 minutes or until just barely lightly golden.

KRINGLAS

Steps:

• Mix together sour cream, sugar, shortening, and half of the buttermilk.
• Dissolve baking soda in other half of buttermilk and add it to sour cream mixture.
• In a separate bowl mix flour, salt and baking powder.
• Mix flour mixture to sour cream mixture one half cup at a time.
• Add vanilla.
• Refrigerate dough until cold.
• Preheat oven to 400 degrees.
• Coat hands with flour and 1 tablespoon at a time roll dough into a ball, then into a long strip (like a snake), then shape strip into a figure eights.
• Place figure eights on a baking sheet coated with cooking spray.
• Bake for 8 - 10 minutes.

KRINGLA

Steps:

• 1. In the bowl of a stand mixer, combine the sour cream, sugar, egg yolks, and salt. Beat vigorously with the whip attachment. (If you have one of the new whipping paddles that has a scraper blade, this works really well with this step.)
• 2. Add the baking powder and baking soda and beat until everything is well incorporated.
• 3. Add the flour (enough for a soft dough, but not sticky). At this point, remove the bowl from the mixer and continue to add the flour manually. Using a wooden spoon will help in adding the flour.
• 4. Remove the dough from the mixer and place on a sheet of plastic wrap. Wrap the plastic around the dough and refrigerate for at least one hour.
• 5. When you are ready to bake, preheat the oven to 375 degrees F.
• 6. Remove the dough from the refrigerator and open the plastic wrap but DO NOT remove the dough from the plastic wrap.
• 7. Pinch off a piece of dough and roll it into a long pencil shape.
• 8. Shape the dough into a figure eight.
• 9. Using cooking spray, coat a cookie sheet or tin.
• 10. Place the figure eights on the oiled sheet.
• 11. Bake for 7-8 minutes or until the Kringla are lightly brown on top (this will depend on how hot your oven is). Note: You may wish to re-cover the dough and set it in the refrigerator while the first batch bakes...this will prevent the dough from becoming sticky or dried out as you work with it.
• 12. Remove the pastries from the oven and lift each one from the pan to a cooling rack.
• 13. You may serve these right away with butter and/or jam and preserves.
• 14. Store the Kringla in an airtight container. These will keep for several days if they last that long.
• 15. These make a good breakfast or anytime treat!