Sour Cream Twists
Sour Cream Twists: A Family Recipe
Sour Cream Twists: A Family Recipe
- Carbohydrate 47.251089434502 g
- Cholesterol 145.268044785458 mg
- Fat 24.4454781474864 g
- Fiber 1.68915628195252 g
- Protein 9.76554813324608 g
- Saturated Fat 12.4131430144808 g
- Serving Size 1 1 dozen. (123g)
- Sodium 834.876813516447 mg
- Sugar 45.5619331525495 g
- Trans Fat 1.86606508897164 g
- Calories 455 calories
Step-by-step
- In a small bowl, dissolve yeast in water. Let stand 5 minutes.
- In a bowl, stir together flour and salt.
- Cut in butter an shortening until particles are the size of small peas.
- Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture. Mix thoroughly (dough will be stiff and resemble pie pastry).
- Combine white sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth.
- Roll out half of the dough into a rectangle.
- Sprinkle with about 1 tablespoon of the sugar mixture plus some red or green colored sugar.
- Fold rectangle into thirds (fold one end of dough over center and fold other end over to make three layers).
- Give dough a quarter turn and repeat rolling, sugaring, and folding two more times.
- Roll out into a 16-in. x 9-in. rectangle.
- Cut into 3-in. x 1-in. strips.
- Twist each strip two or three times.
- Place on chilled ungreased baking sheets.
- Repeat with remaining dough, sugar mixture and colored sugar.
- Bake at 375degrees for 15-20 minutes or until light golden brown.
- Immediately remove cookies to wire racks.
As I was growing up, my mom would often make these Sour Cream Twists for us. They were always a hit, and I loved helping her make them. The dough is a bit sticky, but it's easy to work with, and the twists are so delicious when they're fresh out of the oven.
These twists are perfect for any occasion. They're great for breakfast, lunch, or a snack. They're also a great way to use up leftover sour cream. If you're looking for a delicious and easy-to-make treat, give these Sour Cream Twists a try. You won't be disappointed!
