TWISTY COOKIES
Scrumptious cookies with a tangy twist!!
Provided by Kristy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff.
- Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 28.5 g, Cholesterol 20.5 mg, Fat 9.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 109.4 mg, Sugar 20.4 g
CINNAMON TWIRL COOKIES
These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. -Phyllis Cappuccio, Malden, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 64 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
GERMAN TWISTS
This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.
Provided by Eliserae
Categories World Cuisine Recipes European German
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
- Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
- Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
- Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
- Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
- Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 22.8 g, Cholesterol 48.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 159.4 mg, Sugar 8.4 g
TWISTED COOKIES - ROLLED IN SUGAR RECIPE - (4.2/5)
Provided by á-44262
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn't dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 - 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar. Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.
TWISTED COOKIES
I used to make these cookies a lot when my son was young; he loved the different shapes I would make. They are NOT a super-sweet cookie.
Provided by Lennie
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375F; have ready cookie sheets lined with parchment paper.
- Put white sugar and cinnamon in the bowl of your food processor, fitted with the steel blade.
- Pulse quickly, just until mixed, then empty mixture onto a pie plate.
- Now put the eggs, brown sugar and oil into the bowl of your food processor and pulse for a few seconds, until blended.
- Add baking powder and flour to mixture and pulse just until the flour disappears-- it is important not to overprocess or the cookies will be tough.
- Use about 1 tbsp of this dough to form cookie into the twist of your choice-- I used to form capital letters when my son was young, making alphabet cookies.
- Roll cookies in cinnamon-sugar mixture and place on prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes, or until lightly browned-- if you've made fairly large twisted cookies, you'll likely need the full 15 minutes.
Nutrition Facts : Calories 71.2, Fat 3, SaturatedFat 0.3, Cholesterol 9.3, Sodium 16.8, Carbohydrate 10.2, Fiber 0.2, Sugar 5.2, Protein 1
CINNAMON TWISTS
Shake on the cinnamon, and everyone will twist and shout over these light buttery cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half.
- Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg
BUTTER TWISTS
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add salt and flour; mix until combined.
- Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks.
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CRUNCHY TWISTED COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (5)Total Time 22 minsCategory Cookies, DessertCalories 103 per serving
- In a large bowl add the flour, sugar, butter, zest yolk and salt, beat on low just until mixed. Then beat on medium speed for 3-4 minutes.
- Roll pieces of dough into small 6 inch (15cm) ropes , cross the ends over and place on the prepared cookie sheet.Brush the ropes with egg white and sprinkle with sugar. Add some shopped candied fruit or even nuts or chocolate chips as decorations.
- Bake for approximately 10-12 minutes or until lightly golden. Cool the twists on the cookie sheets, then move to a wire rack or plate. Enjoy!
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