How To make Christmas Cookie Kringle
-miles kimball 3 Hard-boiled egg yolks
4 tb Shortening
2 c Flour
1 Egg yolk
1/2 ts Cinnamon
1/2 c Sugar
1/2 ts Grated lemon rind
4 tb Butter
1/2 ts Grated orange rind
1 ts Vanilla
Your most blase' guests' taste buds will tingle when they sample your Christmas Cookie Kringle P>: Through a strainer the hard-boiled eggs you force, using the back of a spoon, of course, then combine w5with the raw egg yolk: That's how it's done by the German folk. Work in the sugar, the butter, the shortening and when it's combined, add the flour, cin- namon, vanilla and all of the rind: now into a ball you roll the dough, And chill it and roll it to and fro. When it's 1/8 inch thick you cut it out neat, use a doughnut cutter and a cookie sheet: now paint each cookie with unbeaten egg white And sprinkle with pistachios to add to the delight. At 350d., 8-10 minutes you bake. And you'll be proud of the kringle you make. -----
How To make Christmas Cookie Kringle's Videos
Kris Kringle Cookies
KRIS KRINGLE COOKIES
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
Cream butter and sugars together.
2 eggs
1 tsp vanilla extract
2 tsp baking soda
Add to butter and sugar, mix well.
1 1/2 cup dried cranberries
1 1/2 cup walnuts or pecans, chopped
1 1/2 cup white chocolate chips
Add and mix well.
2 cups flour
Add and mix well.
Bake at 375 degrees for 10-12 minutes.
Makes 4 dozen cookies.
Do not over bake so that they are chewy.
Old Danish Christmas Kringle Dansk Smørkringle
My new favorite Christmas tradition! Printable recipe and loads of step pictures at the link:
CHEWY AND FUDGY CHOCOLATE CRINKLES
These Chewy and Fudgy Chocolate Crinkle Cookies are so easy to make. The cookie dough are rolled in powdered sugar for a beautiful crackly surface once baked. These cookie is a perfect holiday gift for any cookie lover on your gift list.
INGREDIENTS:
Yield: 40 cookies
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cup white sugar
- 1/2 cup vegetable or canola oil
- 4 eggs ( room temp )
- 2 teaspoons vanilla extract
* Cover and freeze for 1 to 2 hours or chill overnight
- 1 cup powdered sugar ( for coating )
* Bake in a preheated oven at 175 C for about 10 to 11 minutes.
* Allow to cool completely on the baking sheet
* Cookies stay fresh covered at room temp for up to 1 week
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Easy Grinch Cookies
These Grinch Cookies are a delightful holiday treat with a wonderfully crispy bottom, a cakey center, and no chiull time! Inspired by the classic holiday movie, these green cookies are coated with powdered sugar and topped with a tiny red heart sprinkle. Both kids and adults will love these festive Christmas cookies. The green represents the fur of the Grinch, the sprinkle is his tiny heart, and the powdered sugar is snow
RECIPE:
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Kris Kringle Crinkles by Two Sisters Crafting
Kris Kringle Crinkles - a yummy homemade peppermint Crinkle cookie recipe (that is not made from a cake mix.) The perfect Christmas Cookie!
Get the full recipe here:
Red Velvet Crinkle Cookies | No Chill Needed Recipe
Fudgy Red Velvet Crinkle Cookies Recipe
:: Cook Me Food ::
These fudgy red velvet crinkle cookies are perfect for your holiday parties. The snowy white coating against the deep red cookie crinkle looks delightfully festive. These are decadent must-have cookies to add to your baking list. It’s soft, chewy and totally irresistible!
You’ll need:
• 2 cups + 3 tbsp (266g) all-purpose flour
• 3 tbsp (18g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (112g) unsalted butter (room temperature)
• 2/3 cup (96g) light brown sugar (lightly packed)
• ½ cup (100g) white sugar + more for coating
• 2 medium size eggs (room temperature)
• 1 tsp vanilla extract
• ½ tsp gel food coloring*
• powdered sugar (for coating)
Makes 24 delicious cookies
* Using a 1.5” cookie scoop in the video
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Food coloring varies by type and brand. I made these cookies with Americolor gel food coloring which is very pigmented. If you are using store brand gel food coloring, you might need to use more. Liquid food coloring results to flatter cookies (crinkles may not form nicely). Powder food coloring creates blotchy/spotty color to the dough mixture.
* Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely
Happy baking!
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