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Author Notes: 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. —creamtea
Makes 4-5 dozen cookies
- 1 packet active dry yeast
- 1/4 cup warm water
- 4 cups sifted flour
- 1 cup butter, melted and cooled
- 1 cup sour cream
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon cinnamon
- 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 1" x 4". Twist each once in the middle, then place on a greased baking sheet. Bake (in batches if necessary) 15 minutes.
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