Shared by nicky.omohundro
My grandmother used to make these cookies all the time. I loved visiting her and scoring some of her yummy cookies. These are a delicious cookie that are a family favorite.
Rating
Difficult
Health Conscious
Preparation Time 30 minutes
Allergens Eggs, Lactose, Wheat
Cuisine German

German Sour Cream Twists

Add to Collection

Description

My grandmother used to make these cookies all the time. I loved visiting her and scoring some of her yummy cookies. These are a delicious cookie that are a family favorite.

Ingredients

  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening or lard
  • 1 package or 2 1/4 teaspoon yeast
  • 1/4 cup lukewarm water
  • 3/4 cup sour cream
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 1/4 cup sugar

Instructions

1. Dissolve yeast in a cup of lukewarm (warm to the touch) water. Set aside.
2. Cut butter and shortening into flour and salt. Continue until mixture resembles coarse corn meal.
3. Combine sour cream, whole egg, egg yolks, and vanilla and stir until well combined.
4. Add dissolved yeast and combine.
5.Stir sour cream mixture into flour and butter mixture. Continue to stir until all ingredients are combined and dough forms a ball. It’s easier if you use a mixer. (I used my Kitchen Aide stand mixer with the paddle attachment and mixed for about a minute.) But you can mix by hand, it will just take a little longer.
6. Cover and chill dough for 2 hours or overnight.
7. Preheat the oven to 350 degrees.
8. Remove dough from refrigerate and divide in half. Return one half to the refrigerator until ready to use.
9. With 1st half of dough, roll out to 8×16 rectangle on a sugared surface. Sprinkle dough with 1/2 cup sugar.
10. Fold dough in by thirds along the long side. You'll end up with a thin, long strip of dough.
11. Roll out the dough again into a 8?x 16? rectangle. Divide dough into sections cutting across the 16? sections. So strips will be 8? long and 1/2? wide.
12. Twist each strip to create a spiral appearance. Pinch ends together place on cookie sheet. Repeat with all the dough.
13. Bake cookies for 14-15 minutes or until the edges just start to turn light brown.
14. Remove from oven and place cookies on a cooling rack immediately. Otherwise the sugar will caramelize on the cookie sheet and stick.
15. Store in an airtight container once completely cooled.

Comments

Who wants to make this 0

Want to make this recipe? Click here to add it to your recipes you want to make list.

Yum