Sweet Honey Kringla Cookies

There is nothing like the sweet simplicity of these delicious cookies.  They are based on the soft and sweet Norwegian Kringla cookie, and I think they are the best warm and fresh right out of the oven.  Give me a few of these and a nice cold glass of milk and I am one happy girl.  And I am quite certain that our Santa loves them just as much.  He loves that they make enough so that he can pocket some to have the following morning with his coffee.

1 1/2 cups of sugar
1 egg (at room temperature and beaten)
16 oz. of sour cream
5 T. of real un-salted butter (softened)
1 T. of honey
4 cups of all-purpose flour
2 tsp. of baking soda
1/4 tsp. of salt

1/8 tsp. of nutmeg

-Cream together the sugar, egg, sour cream, butter and the honey in a large mixing bowl.  Combine the flour, baking soda, salt and nutmeg in a medium mixing bowl.  Stir the flour mixture into the batter in small batches, thoroughly combining it before each new addition.  Seperate the dough in half and place it onto a large rectangular piece of saran wrap.  Wrap up each 'dough log' securely and place flat in your refrigerator to chill for at least 1 hour (it is so sticky and has to firm up).  When you are ready to start making the cookies, go ahead and prep your area.  Moderately flour a small section on your clean countertop (about the size of a dinner plate).  Lightly grease your cookie sheet (I use a stoneware one for all of my cookies and biscuits); set to the side.  Remove only 1 'dough log' from the fridge at a time (so that way the 2nd one stays chilled while you prepare the first one).  Open up the saran wrap and take a small slice off of one edge, about a 1/4"-1/2" thickness.  Roll this dough slice out on the floured surface with a flattened palm to about twice it's length or so (you can make them as big or as little as you like).  Then just twist it into the shape of an infinity symbol or the number 8, pinch the loose ends in and place on your greased cookie sheet.  Bake each batch individually (they won't cook evenly if you have more than 1 pan in your oven at a time-I tried) at 350* for 12-15 minutes (you want to catch them and pull them out just before they start to brown).  Allow to cool slightly, then remove with a spatula to dry on a cookie rack completely before placing on a platter.  Makes somewhere between 6-8 dozen depending on the size of them.  Enjoy!