Sour Cream Twists
Fleischmann’s Yeast Booklet (1961)
These cookies are yeast risen and given turns like puff pastry, only cinnamon sugar is sprinkled over the dough instead of spreading it with butter.
Makes 4-5 dozen
Dissolve 1 pkg. yeast (2 1/4 tsp.) in 1/4 warm water
Combine the following ingredients to make a dough, then mix in the dissolved yeast, and beat the batter until it is smooth:
4 C. sifted flour
1 C. margarine (I cut the margarine into the flour, but you can melt it also. Butter works here, too.)
1 C. sour cream (I used Tofutti Sour Supreme)
1 tsp. salt (I left this out because I was using the Earth Balance margarine, which is heavily salted)
1 tsp. vanilla
Cover dough and let rise in fridge for 2 hours to 2 days.
Mix together 1 C. sugar and 1 tsp. cinnamon and sprinkle some over counter or pastry board.
Roll dough over cinnamon sugar into 15″x18″ rectangle. Turn over to coat both sides in sugar. Fold into thirds, like a letter. Roll 1/4″ thick, using rest of sugar. Cut into 1″x4″ strips. Twist and place on greased sheet and bake at 375 degrees for 15 minutes.
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