Hoquiam Farmers Market News : Oslo Kringle Edition

What you want for all of your holiday baking is good old fashioned butter and lots of it. Then comes the decision of which cookies to make. I tend to stick with the classics, but my sister-in-laws have all got some recipes that brought an eye popping , hand clapping reaction from me. I’m hoping that they keep making and sharing those special treats. You may want to consider having an old fashioned cookie exchange. The idea is that each person makes several dozen of their very best cookies and everyone leaves with an assortment, thereby saving many hours of baking. If you know someone who makes spritz cookies or krumkake, count yourself very, very fortunate. If you don’t ,start scouting around for some new friends with a Scandinavian heritage! Sometimes you have to be a bit devious in order to get the finest Christmas cookies.

One Scandinavian recipe that I absolutely adore is Oslo Kringle. It is amazingly simple to make and tastes as though you spent laborious hours creating it. You can slap this together in no time at all. And yes, it calls for BUTTER!
Oslo Kringle
one cup boiling water
one cube Butter!
one cup sifted flour
three eggs
one tsp. almond flavoring
Melt the butter in the boiling water. Remove from the heat now! Add the flour and stir until smooth. Let cool for 3 minutes. Add the eggs one at a time, beating after each until the mixture is smooth and shiny. Add one tsp almond flavoring. Spoon onto a cookie sheet, either in a ring or in two oblongs.
Bake at 375 degrees for 45 minutes. Let cool, then mix together and frost with;
one tablespoon Butter!
one cup powdered sugar
one half tsp. almond flavoring
two tablespoons ( approximate) of milk
Best served with; Hot Buttered Rum
one pound room temperature BUTTER
one pound powdered sugar
one pound brown sugar
1 tsp nutmeg
1 tsp cinnamon
pinch of allspice
one quart vanilla ice cream
Beat together until smooth, put in containers and freeze. Measure a shot of rum, add a heaping spoonful of batter, and top off with boiling water. It’s yummy even without the rum!
Be assured that our Nancy at the Hoquiam Farmers Market uses only butter in her cookies. She also makes Spritz cookies, Russian Teacakes, Scottish Shortbread, Pecan Crisps and many more fabulous cookies. I’m adopting her this year.
Barbara Bennett Parsons, cookie connoisseur and manager of the Grays Harbor (Hoquiam) Farmers Market. 1958 Riverside in Hoquiam, ph. 538-9747
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