Norwegian Kringla Cookies

To begin making this delightful treat, combine heavy cream and sour cream in a small bowl. Stir until smooth, then cover the bowl with plastic wrap or a lid and refrigerate for an overnight period.

Allow the mixture to come to room temperature, which should take around 30 minutes. Next, preheat your oven to a high heat of 475 degrees F (245 degrees C).

In a large mixing bowl, whisk together sugar, shortening, and egg yolk using an electric mixer. Add vanilla extract and baking soda to the sour cream mixture, then stir until well combined.

Gradually add the sour cream mixture into the bowl with sugar and shortening, mixing until everything is fully incorporated. In a separate bowl, whisk together flour and baking powder. Combine the dry ingredients with the wet mixture until fully incorporated.

Roll out a portion of dough onto a well-floured surface, as the dough will be quite sticky. Divide the dough into ping pong ball-sized pieces and roll each piece out into a rope shape, approximately 8 or 9 inches long. Form the rope into an 'infinity sign' or a 'lazy eight', pinching the ends together to seal. Place the cookies on ungreased baking sheets.

Bake the cookies in a preheated oven for 5 minutes, or until they are slightly browned. Allow the cookies to cool completely before storing them in an airtight container. Store at room temperature for up to 5 days, or freeze for up to 1 month.