Kringles Recipe
Summary
Ingredients
| Granulated sugar | 3⁄4 Cup (12 tbs) | |
| Butter | 1 Stick, softened | |
| Egg | 1 | |
| Brandy | 1⁄4 Cup (4 tbs) | |
| Caraway seeds | 1 Teaspoon | |
| Flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Powdered sugar | 2 Tablespoon |
Directions
1. In a large bowl, beat granulated sugar and butter with an electric mixer on medium speed until well blended. Beat in egg, brandy, and caraway seeds until light and fluffy.
2. Combine flour, baking powder, and salt and beat in on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Wrap and refrigerate dough 30 minutes, until firm. If chilled longer, set dough out to soften slightly before rolling.
3. Preheat oven to 350°F. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out cookies with 3-inch crescent-shaped cutters. Reroll scraps to make additional cookies. Place cookies 2 inches apart on lightly greased cookie sheets. Sprinkle with powdered sugar.
4. Bake 12 to 15 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
2. Combine flour, baking powder, and salt and beat in on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Wrap and refrigerate dough 30 minutes, until firm. If chilled longer, set dough out to soften slightly before rolling.
3. Preheat oven to 350°F. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out cookies with 3-inch crescent-shaped cutters. Reroll scraps to make additional cookies. Place cookies 2 inches apart on lightly greased cookie sheets. Sprinkle with powdered sugar.
4. Bake 12 to 15 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
Chef
