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Prep time
2 hours 30 minutes
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Cook time
15 minutes
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Makes
4-5 dozen cookies
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. 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
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Ingredients
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1 packet
active dry yeast
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1/4 cup
warm water
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4 cups
sifted flour
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1 cup
butter, melted and cooled
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1 cup
sour cream
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2
eggs, lightly beaten
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1 teaspoon
salt
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1 teaspoon
vanilla
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1 cup
sugar
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1 teaspoon
cinnamon
Directions
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Pre-heat oven to 375º
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Sprinkle yeast into water, stir to dissolve and set aside.
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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.
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Refrigerate at least 2 hours and up to two days
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Remove dough, let sit at room temperature about 1/2 hour.
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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.
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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.
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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.
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