does any one have a recipe for danish kringles. i found one on allrecipes.com, but its not the same one. was trying to surprise my parents with it. i know its well known in wisconsin. any help would be appreciated. thanks in advance. 
Better late than never 
... I was browsing on CC and found your post. My husband is from Northern Germany and we (almost) always drove to Denmark for bakery sweets. I'm sure his mother could send me an authentic recipe but she doesn't speak any English so it definitely wouldn't be helpful to me. However, I did find a couple of recipes. If you decide to try them and either are any good, please let me know. I'm swamped with cakes now so probably won't get around to making one until closer to Christmas.
HTH
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Danish kringle
Yield: 6 Servings
CRUST
½ c Butter or margarine
1 c Flour
2 tb Water
FILLING
1 c Water
½ c Butter or margarine
1 c Flour
3 Eggs
1 ts Almond extract
ICING
½ c Powdered sugar
½ ts Almond extract
Milk to make a
Thick drizzle
Preparation : Cut in the butter and flour (like pie crust) and then add water. Mix and press into a jelly roll pan. Bring to a boil the water and butter in a saucepan. Remove from heat and add the flour all at once, stirring with a wooden spoon until it forms a ball, clean from the saucepan. If it is too hot, cool it a bit and then add the eggs, one at a time, stirring until mixture is smooth with a wooden spoon. Add almond extract. Spread carefully on bottom (unbaked) dough layer. Bake at 375 degrees for 45 to 50 minutes, until light golden brown. When cool, drizzle with icing.
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Danish Kringles Cookies
3 1/2 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) sour cream
1 large egg white, slightly beaten
Coarse sugar for sprinkling (turbinado or raw sugar)
Combine the flour, baking powder, baking soda, salt together in a bowl and set aside.
In a large mixing bowl, cream together the butter, sugar, vanilla, egg and sour cream until light and fluffy. Stir in flour mixture and mix well.
Chill dough, covered well, overnight in refrigerator.
Center rack in oven and preheat to 350*F (175*C).
On a lightly floured surface, roll a slight tablespoonful of dough at a time into a thin rope and shape into a figure "8".
Place shaped cookies 1-inch apart onto a parchment-lined cookie sheet. Lightly brush with beaten egg white and sprinkle with sugar.
Bake for about 12 minutes, turning cookie sheet around after 6 minutes, or until lightly golden brown. Transfer cookies to wire rack to cool completely. Store in tightly sealed container.
Makes about 4 dozen.
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