- Prep time 2 hours 30 minutes
- Cook time 15 minutes
- Makes 4-5 dozen cookies
My mother did not make a wide variety of cookies. She likes a good piece of cake. "Cookies, one bite, you're done; then you reach for another one. Before you know it, you've eaten too many." But she made these scrumptious twists on occasion. The recipe was on Fleishmann's yeast packets when I was little, and deserves to be remembered. In this version, the cinnamon-sugar is sprinkled throughout the layers. Twisting them just once makes for a pretty, festive bow shape. Note that you'll need to rest the dough 2 hours at least and let it come to room temp, but otherwise the active time is only about 20-30 minutes. —creamtea
active dry yeast
butter, melted and cooled
eggs, lightly beaten
- Pre-heat oven to 375º
- Sprinkle yeast into water, stir to dissolve and set aside.
- In a large bowl, combine flour, butter, sour cream, eggs, salt and vanilla. Stir in yeast mixture, and continue stirring until smooth. Cover with a damp cloth.
- Refrigerate at least 2 hours and up to two days
- Remove dough, let sit at room temperature about 1/2 hour.
- Combine sugar and cinnamon in a small bowl. Sprinkle several tablespoons evenly onto a clean work surface or large cutting board. Place dough on board and roll with rolling pin to form a rectangle; sprinkle some additional sugar mixture over top.
- Fold rectangle in thirds from the short ends (like a letter). Roll again into a rectangle, 1/4 inch thick and sprinkle with remaining sugar mixture.
- Cut dough into strips about 1" x 4". Twist each once in the middle, then place on a greased baking sheet. Bake (in batches if necessary) 15 minutes.