Christmas Kringler

So, the holidays have come and gone.  I should have posted this recipe a month ago BEFORE the holidays.  But, you see, I am just not always that on top of things.  Alas, the time must be right because this is when this post is taking place.  Now.  When I can think clearly and reflect on the wondrous creation that is Christmas Kringler, with nary a thought of gift wrapping or cookie baking to be found in my over-stimulated brain.

Kringler is a Scandinavian pastry and is, hands down, my all time favorite thing in the whole wide world.  It holds deep childhood memories for me, as it was tradition for my own dear mom to grace us with this delightful confection on Christmas morning.  My grandma made it for my mom, and my great-grandmother made it for my grandma.  I’m not exactly sure where the legacy begins.  I just know I love it and never want it to end.  So, I continue the legacy with my sweet family.  Kringler also contains the very same almond extract that always makes my heart go pitter-patter.  Oh almond extract!  Divine.  Delightful.  And did I mention that it’s IN the Kringler?  AND in the frosting?   Be still, my beating heart.  Without further ado, I introduce you to the renowned and glorious Christmas Kringler.


Read through all directions before beginning, as there are three parts to the process.

But don’t be afraid.  It’s all very basic.  And DIVINE.

Kringler Recipe




I like to enlist my husband to help with the mixing in of the eggs (one at a time) portion.  It gives him the satisfaction of helping and saves my arm from the heavy stirring.

I have also used milk when I did not have any cream and it works just fine for the frosting.

We even shared this with friends once as dessert.  Although, usually it holds its sacred spot of December 25th.

I invite you to try this recipe and if it feels right, to add it to your Christmas morning tradition.

Happy 2014!

P.S.  If you get the urge for Kringler throughout the year, try these Almond Meltaway Cookies.


Almond Meltaway Cookies

Almond Meltaway

This weekend I had a sudden spurt of sorting and organizing energy. This rarely happens so I had to take complete advantage of it. Miraculously, it lasted the better part of two days. School was about to begin and it seemed imperative to go through kids clothes and toys, along with the clutter that materializes and reproduces in rapid fashion at our house. By the end of the holiday weekend, I was ready to bake. Apparently, it is what I do best when I am feeling stressed deep down in my subconscious. Baking Coping Mechanism. Did I mention school was about to start? Everyone knows this requires some form of baking. It eases the minds of moms everywhere.

{Please don’t tell my family. They don’t know anything about my subconcious. They just think I like to bake. I was about to have a First Grader and the Kitchen Aid needed to be put to immediate use. You understand.}

I took one look at my Sweet Treats Pinterest board and found the perfect specimen. My love for Almond Extract was laid bare in this past post and my love has not waned in the slightest since then. I knew this was The One to calm my back to school jitters. Plus, the ingredients are all basic pantry essentials. This saved me the usual trip to the store that inevitably occurs when I set about to make something and am missing that one key ingredient. Yahoo!

I think the best outcome of this baking adventure is that our whole entire family LOVES these babies. {Plus, they made me forget, if only for a little while, that I was about to be the mom of a First Grader.} They are a very close sibling to the Kringler we make every Christmas. Which is the most beloved thing I can ever consume in this lifetime.

So, without further ado, I present to you…The Almond Meltaway Cookie.

Almond Meltaway Cookies

Yield: 32 Cookies


2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon flaked sea salt (or can use regular table salt)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons almond extract

Icing: 1 cup powdered sugar 1 tablespoon milk (or water) 2 teaspoons almond extract


Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.

Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.

Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

To Ice:

In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth.

Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.


In case you needed further convincing…

Here is a close up and the Almond Meltaway Cookies – Printable Recipe.

Almond Meltaway

Special thanks to Jessica at The Novice Chef for her brilliant and generous sharing of this divine recipe. I can’t believe I am saying this but if you are not a fan of Almond Extract {gasp!} you could substitute the extract of your choice. These cookies are so simple and so delightful and they truly live up to their name.

Enjoy the melt in your mouth goodness! We certainly did.

We have the crumbs and the cookie-filled bellies to prove it.

Almond Cranberry Scones

I have a strong affinity for Almond Extract. If I had to choose an extract to live out my existence as, it would be almond. I am considering bathing in it or possibly putting some in a vial that I can wear around my neck so I can smell it whenever I like. So, it goes without saying that I also have a strong affinity for anything containing Almond Extract. This comes from being blessed with Kringler each Christmas morn, made by mother and also blessed with the wonderful and beyond compare Almond Extract. Apparently, I love Almond Extract so much that I am willing to give my favorite flavor its very own photo shoot. You see, it has even been awarded Royalty, Cupid Arrow and Blue Ribbon accolades as indicated by photo above.

I printed off this recipe last September for Almond Cranberry Scones. I know this because the date is listed at the bottom of the paper. I just had to wait patiently for my heavy cream and cranberry stars to align. You see, I don’t always have heavy cream in the house. My waistline considers this a very good thing. The few times I found myself with heavy cream…alas, no dried cranberries.

The other day, I realized the two elusive ingredients had snuck into my kitchen and caught me unaware. In addition to discovering cream and cranberries together at last, I found I also had the rare ingredient of time. So, I decided to make these scones and I am so glad I did. The kids and hubby both really loved them and thankfully, since I was heading out-of-town, I was able to divulge in just one of these sweet treats.

That will be my new plan. Make treats. Leave town.

Oh. And purchase more Almond Extract.

If you get the chance to make these, I encourage you to bless yourself with the Almond Extract joy that I have found.

Almond Cranberry Scones


  • 2 cups All-purpose Flour
  • ½ cups Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, Cut Into Small Cubes And Kept Cold
  • 2 whole Large Eggs
  • ½ cups Heavy Cream
  • 1-½ teaspoon Almond Extract
  • ½ cups Dried Cranberries
  • ¼ cups Powdered Sugar
  • 2 teaspoons Milk
  • ½ teaspoons Almond Extract
  • ¼ cups Slivered Or Crushed Almonds (optional)

Preparation Instructions

Preheat oven to 375 degrees F.

Combine flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add butter and combine with a pastry cutter or two forks until the mixture resembles sand. Add eggs, heavy cream and almond extract and stir until well combined. Add in dried cranberries and stir.

Transfer dough to a lightly floured surface and roll out until the dough is 1/2 inch thick. Shape the dough into a circle and cut in a similar fashion to a pizza, creating 8 wedge-shaped scones. You could cut them smaller if you wish or use a cookie cutter to cut specific shapes.

Transfer the scones to a large baking sheet lined with parchment paper and bake for 16-17 minutes. The tops will be slightly golden brown. Transfer to a wire rack to cool.

Meanwhile, combine the powdered sugar, milk, and the remaining almond extract for the glaze. Glaze the cooled scones and top with almonds, if desired.

Recipe Courtesy of Tasty Kitchen by BakeYourDay