When I want to fill out a Christmas cookie plate, I make these 'cookie size'. They are also great for a holiday breakfast and work well on a larger scale. No matter which way you make them, a cup of coffee or hot chocolate goes well with them.
Sour Cream Twists
3 ½ cups all-purpose flour
1 teaspoon salt
½ cup shortening
½ cup butter
1 tablespoon yeast
1/4 cup warm water
3/4 cup sour cream
1 whole egg
2 egg yolks, well-beaten
1 teaspoon vanilla
1 cup sugar with tablespoon of cinnamon.
Preheat oven to 375 degrees.
Sift flour, salt into mixing bowl, cut in shortening/butter. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs, and vanilla. Mix well.
Roll half the dough on cinnamon-sugared board into an oblong. Fold ends toward center, ends overlapping. Sprinkle with sugar, roll again to the same size. Repeat a third time. Roll about 1/4-inch thick. Cut into srips about 1x4-inch wide. Twist ends in opposite directions, stretching dough slightly. Put on lightly greased baking sheets in shape of horseshoe and press ends to keep shape. Repeat with rest of dough.
Bake for about 15 minutes or until delicately browned. Take from baking sheet immediately to cool. Makes about 4 dozen cookies.
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