I have a similar recipe for the Norwegian "soft" Kringla cookies/cakes. Mine uses buttermilk though, but I think the sour cream is the key to fab flavor.
Soft Kringla are amazing! I do mine in all sorts of shapes, but be careful to keep the same shape on each cookie sheet for even cooking. I do hoops, figure 8's, twists, 'S' shapes, and spirals (think snail shell).
I've experimented with coating these in chocolate --- amazing! You can dip half a cookie, or use a thin-tip pastry bag and swirl on (think of following the spiral indent) or stripe on. Gotta use good quality bittersweet or semisweet chocolate though.
Great recipe! Glad to see another soft-Norwegian Kringla recipe on the web.