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Eggnog Kringla

Source of Recipe

Recipes From Friends 2004
Eggnog Kringla
Plan ahead�dough needs to chill about 4 hours.
Makes about 60 cookies.

4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup butter (not margarine)
1-1/2 cups sugar
1 egg
1 cup dairy or nondairy eggnog
Optional: Sifted powdered sugar
Optional: Ground nutmeg


In a large bowl stir together flour, baking powder, baking soda, and nutmeg. Set aside.

In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add the sugar and beat till fluffy. Add egg and beat well. Add the flour mixture and eggnog alternately to the margarine mixture, beating till well mixed. (If the dough gets too stiff for your mixer as you're adding the flour mixture, stir in the last part by hand.) Cover; chill at least 4 hours (dough may be slightly sticky).


Working with half of the dough at a time, on a floured surface, roll rounded tablespoonfuls of the dough into pencil-like strips, about 8 inches long and 1/2 inch thick. (Keep remaining dough chilled.) On an ungreased cookie sheet loop one end of the strip over the other end to form an oval with the two ends overlapping.

Bake in a 350� oven for 6 to 8 minutes or till edges are just lightly browned. Remove cookies and cool on wire racks. If desired, sprinkle with powdered sugar and nutmeg.

One cookie equals: 73 calories, 1 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 10 mg cholesterol, 39 mg sodium