Sour cream twists

Yield: 1 servings

Measure Ingredient
1 pack Active dry yeast; (1/4 ounce)
¼ cup Warm water; (l10~-115~)
4 cups All-purpose flour
¾ teaspoon Salt
½ cup Butter or margarine
½ cup Shortening
2 \N Eggs; lightly beaten
½ cup Sour cream
3 teaspoons Vanilla extract
\N \N Divided
1½ cup Sugar
\N \N Red or green colored sugar

In a small bowl, dissolve yeast in water. Let stand 5 minutes. In a mixing bowl, stir together flour and salt, Cut in buffer and 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 ½ cup over a pastry cloth. Roll out half of the dough into a rectangle. Sprinkle with about I 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, sug- aring 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 3750 for 15-20 minutes or until light golden brown. Immediately remove cookies to wire racks. Yield: 8 dozen.

Busted by Sara Horton, 5/29/98

Recipe by: Taste of Home, Kathy Floyd, Greenville, Florida Converted by MM_Buster v2.0l.

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