SOUR
CREAM TWISTS
(Yield: 64 cookies)
3¾ cups all-purpose flour
1 cup butter or margarine, melted
1 cup sour cream
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon vanilla
1 envelope active dry yeast
¼ cup lukewarm water (105°F)
1 teaspoon sugar
1 cup plus 2 tablespoons sugar
Confectioners’ sugar icing
½ cup finely chopped nuts
In a large mixing bowl, combine flour, margarine, sour cream, eggs,
salt, and vanilla. In a small bowl, dissolve yeast in water with
sugar; let stand until foamy, about 5 minutes. Add dissolved yeast
to flour mixture; beat until smooth. Place in a plastic bowl with
a tight-fitting lid. Cover; refrigerate overnight.
Spray baking sheets with non-stick vegetable spray.
Divide the dough in half; keep one half chilled. Roll one half
of the dough into an 8x12-inch rectangle; sprinkle with 3 tablespoons sugar.
Fold into thirds. Roll out to an 8x12-inch rectangle and sprinkle
with sugar 2 more times. Roll into an 8x12-inch rectangle; cut into
¾x4-inch strips. Twist the strips twice; place on prepared
baking sheets. Repeat with remaining dough and sugar. Cover;
let rise in a warm, draft-free place for 30 minutes.
Preheat oven to 375°F.
Bake 12 to 15 minutes or until golden brown. Remove from baking
sheets; cool on a wire rack. Glaze with confectioners’ sugar icing;
sprinkle with nuts.
 
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