Kringla II

Recipe View In a small bowl, whisk together the heavy cream and sour cream. Cover tightly and refrigerate overnight. (Prep time: 5 minutes)

Recipe View The next day, allow the sour cream mixture to sit at room temperature for about 30 minutes to take off the chill. Meanwhile, preheat your oven to 475°F (245°C). Ensure your oven rack is in the center position. (Prep time: 35 minutes)

Recipe View In a large mixing bowl, cream together the sugar, shortening, and egg yolk using an electric mixer on medium speed until light and fluffy. (Prep time: 5 minutes)

Recipe View In a separate bowl, stir the vanilla extract and baking soda into the sour cream mixture. This will cause it to fizz slightly. (Prep time: 2 minutes)

Recipe View Add the sour cream mixture to the bowl with the sugar and shortening, mixing until well combined. (Prep time: 2 minutes)

Recipe View In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (Prep time: 5 minutes)

Recipe View Lightly flour a clean work surface. The dough will be slightly sticky. Using a teaspoon, scoop out portions of dough roughly the size of ping pong balls. Roll each portion into an 8-9 inch rope. (Prep time: 20 minutes)

Recipe View Shape each rope into a figure eight (or infinity sign) and pinch the ends together to seal. Place the shaped cookies onto ungreased baking sheets, leaving about an inch between each cookie. (Prep time: 15 minutes)

Recipe View Bake in the preheated oven for 5-7 minutes, or until the edges are lightly golden brown. Keep a close eye on them as they can burn quickly. (Bake time: 5-7 minutes)

Recipe View Remove from the oven and let the cookies cool completely on the baking sheets before transferring them to an airtight container. (Cool time: 30 minutes)