Kriss Kringle Cookies Food

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BIG-BATCH KRIS KRINGLE COOKIES



Big-Batch Kris Kringle Cookies image

Make it Santa's best year yet when you leave Big-Batch Kris Kringle Cookies by the tree. With white chocolate, dried cranberries and pecans, this Big-Batch Kris Kringle Cookies recipe is the perfect treat for the holidays.

Provided by My Food and Family

Categories     Festive Recipes

Time 31m

Yield 72 servings, 1 cookie each

Number Of Ingredients 11

2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries

Steps:

  • Heat oven to 375ºF.
  • Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

KRIS KRINGLE SUGAR COOKIES



Kris Kringle Sugar Cookies image

My husband's German mom made these cookies every year for the family and to give away to anyone who visited during the Christmas season. She had batches squirreled away everywhere in her house! I have no idea how many batches she made....but boy, are they good. I decided to follow the tradition with my children and now I am making cookies with my grandchildren. I am not sure exactly what makes these so good, maybe the baking powder...but enjoy...

Provided by Texas Poofy

Categories     Dessert

Time 27m

Yield 60 cookies

Number Of Ingredients 7

1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 teaspoon salt
3 teaspoons baking powder
4 -5 cups flour

Steps:

  • Cream butter and sugar together until light yellow.
  • Add eggs and vanilla. Beat until fluffy.
  • Add baking powder and salt. Stir until mixed.
  • Add flour one cup at a time until you have a very stiff batter using about four cups of flour. Reserve extra flour for rolling out the dough.
  • Wrap the dough in plastic wrap. I make flat discs to make rolling the dough out easier.
  • Chill overnight in the refrigerator until firm.
  • Roll out on a floured surface and cut with cookie cutters.
  • Bake at 350 degrees for 5-10 minutes until the are just brown at the edges.
  • Frost with you favorite frosting.

Nutrition Facts : Calories 87.2, Fat 3.4, SaturatedFat 2, Cholesterol 17.4, Sodium 87.7, Carbohydrate 13.1, Fiber 0.2, Sugar 6.7, Protein 1.2

KRIS KRINGLE COOKIES



Kris Kringle Cookies image

From the Yahoo Food website. Studded with chocolate, nuts and dried fruit, these festive drop cookies are sure to be a hit at the holidays. Variations: Prepare as directed, replacing 6 of the white chocolate squares with 6 squares semi-sweet baking chocolate. Or, substitute chopped walnuts or slivered almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

Provided by Veghead

Categories     Drop Cookies

Time 31m

Yield 1 cookie, 72 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 (6 ounce) packages white baking chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries

Steps:

  • Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
  • Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
  • Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

CHOCOLATE CRINKLE COOKIES



Chocolate Crinkle Cookies image

These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield about 30 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
4 ounces bittersweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 cup confectioners' sugar

Steps:

  • Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
  • Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
  • Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
  • Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

KRIS KRINGLE COOKIES



Kris Kringle Cookies image

This recipe is made in our house every year at Christmas. When we cut the cookies out we always include the "Christmas pig" and the "Christmas whale". They are cookie cutters that accidentally got mixed in with the Christmas cutters...so we make use of them anyway!

Provided by Joyd9060

Categories     Dessert

Time 47m

Yield 3 dozen

Number Of Ingredients 9

1 cup butter
2 cups sugar
3 eggs
1 teaspoon baking soda
1 teaspoon salt
4 1/2 cups flour
2 teaspoons evaporated milk
1 1/2 teaspoons cream of tartar
3 teaspoons vanilla

Steps:

  • Cream butter and sugar, then add eggs.
  • In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
  • Add small bowl contents to creamed contents.
  • Sift flour into mix and combine.
  • Chill.
  • Roll out on floured board.
  • Cut out cookies with cookie cutters.
  • Place on greased cookie sheet.
  • Bake at 400 for 8-12 minutes.
  • Use butter cream frosting to ice.

Nutrition Facts : Calories 1835.2, Fat 68.5, SaturatedFat 40.9, Cholesterol 375.2, Sodium 1709.1, Carbohydrate 278.6, Fiber 5.1, Sugar 134.7, Protein 26.5

KRINGLE



Kringle image

This recipe is posted by request. It is from the cookbook "Delectably Danish" by Julie Jensen McDonald. It was given to her by the owners of O & H bakeryin Racine Wisconsin and featured on the Food network.

Provided by Michelle S.

Categories     Yeast Breads

Time 4h30m

Yield 1 kringle

Number Of Ingredients 14

3/4 cup butter
1 package cake yeast
1/4 cup water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 egg
2 cups sifted all-purpose flour
1 cup brown sugar
1/3 cup butter
1 pinch salt
1 pinch cinnamon
1/2 egg white

Steps:

  • Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
  • Chill.
  • Dissolve yeast in warm water.
  • Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
  • Add flour and mix until smooth.
  • Roll dough on well floured board to an 12x8 inch rectangle.
  • Place one piece of chilled butter on two thirds of dough.
  • Fold uncovered third of dough over the middle third, then fold the remaining third over top.
  • Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
  • Wrap in waxed paper and refrigerate 30 minutes.
  • Roll dough again to an 8x12 inch rectangle.
  • Add chilled butter and fold the same way.
  • This makes 18 layers.
  • Refrigerate 2 hours.
  • Cut dough into 2 equal pieces.
  • Lightly roll one piece at a time, until piece is about 20x6 inches.
  • Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
  • Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
  • Seal well.
  • Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
  • Flatten dough with hands.
  • Cover kringle for 1 hour at 70 degrees.
  • Bake at 350 degrees for 25-30 minutes or until golden brown.
  • Cool, then ice with a mixture of powdered sugar and water.

KRINGLE (COOKIES)



Kringle (Cookies) image

The little Norwegian store here makes these by the dozens. They either dunk them in their coffee or butter them on the bottom to eat them. Yum! (Yield depends on how thick and or big you make them, so judge accordingly).

Provided by LAURIE

Categories     Dessert

Time 20m

Yield 3-4 dozen

Number Of Ingredients 8

1/4 lb butter (don't use margarine)
1 cup sugar
1 large egg
1 teaspoon vanilla
1 pint sour cream
2 teaspoons baking soda
3 teaspoons baking powder
3 1/2 cups flour

Steps:

  • Cream butter and sugar add egg and villa and beat well.
  • Add sour cream and mix well.
  • Sift together baking soda, powder and flour.
  • Add to creamed mixture and mix well.
  • Chill overnite.
  • Take a teaspoon of dough and roll out in your hands into a snake about 8-inches long.
  • Form into a "Figure 8" shape on a parchment-lined cookie sheet.
  • Bake at 375° for 10 minutes or until lightly browned.
  • Remove and cool completely.

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