Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 tb Butter -- at room 3 c All-Purpose Flour
Temperature 1 c Almonds -- finely ground
1/2 c Packed Brown Sugar 1 ts Baking Soda
1/2 c Granulated Sugar 2 ts Baking Powder
2 ts Vanilla Extract 2 ts Nutmeg -- freshly grated
1 1/2 ts Lemon Peel -- grated 1 c Sour Cream
1 lg Egg

1. Using a standing electric mixer on low and then moderate speed,
cream the butter and sugar together until light and fluffy. Beat in
the vanilla, lemon peel and the egg.

2. Whisk together the flour, almonds, baking soda, baking powder,
salt and nutmeg. With mixer on low speed, alternate add the flour mix
and the sour cream, beginning and ending with flour. Wrap the dough
in plastic wrap and chill overnight.

* Preheat oven to 350 F.

3. Work with about 3 Tbs of dough at a time, and keep the rest
chilled. On a lightly floured surface, roll out the dough. Cut off
strips about 3 1/2 inches long and 1 inch wide, and roll them into
pencil shapes. Place on a greased baking sheet, forming them into
figure eights.

4. Bake about 8 mins, or until lightly browned. Do not let Kringla
get too dark or they will be dry.

From the SANDWICH FAIR of Sandwich, Ill. Fair dates: Sept. Wed after
Labor Day, for 5 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-03-95 (159) Fido:
Cooking

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