Renée's Sour Cream Twists
User Reviews
4.8
75 reviews
Excellent
-
Prep Time
2 hrs 30 mins
-
Cook Time
30 mins
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Total Time
2 hrs 50 mins
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Servings
40 servings
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Calories
120 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Renée's Sour Cream Twists
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A Jewish family recipe for Sour Cream Twists. Delectable German cookies dipped in sugar and baked to tender-crisp perfection. Kosher, Dairy.
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Ingredients
- 3 1/2 cups flour
- 1 cup butter or margarine (2 sticks)
- 2 large eggs, beaten
- 1/2 cup sour cream
- 3 teaspoons vanilla, divided (use a liquid vanilla extract, not a thick syrup)
- 1 package yeast
- 1 1/2 cups sugar
- Canola or nonstick spray oil to grease bowl
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Instructions
- Pour flour into a large mixing bowl. Cut butter into the flour using a pastry cutter or two knives until the flour resembles coarse crumbs.
- Alternatively, you can pulse the flour and butter in a food processor until a crumbly texture forms. Do not over-process.
- Pour packet of yeast into a small bowl and cover with 1/2 cup lukewarm water (about 110 degrees). Stir in 1/2 tsp of sugar till yeast and sugar are dissolved. Set aside for 10 minutes to activate.
- While yeast is activating, stir vanilla into the 2 beaten eggs till combined. Add the eggs, vanilla, and sour cream to the crumbly flour mixture.
- Right about now the yeast should be activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired—go buy some fresh yeast!
- Add the foamy yeast water to the mixing bowl.
- Stir all ingredients in the mixing bowl until just combined, switching to kneading when the mixture becomes to thick to stir. Do not overwork the dough; knead just a few times until a rough dough ball forms.
- Grease a larger mixing bowl with oil. Punch dough down into the greased bowl, then flip the dough so both sides are lightly oiled.
- Cover bowl with a damp cloth and refrigerate for 2 hours.
- Preheat oven to 375 degrees F. In a wide, shallow bowl, mix 2 tsp of liquid vanilla extract with 1 1/2 cups of sugar till the sugar is evenly scented with vanilla.
- Dust your rolling surface with 1/2 cup of the vanilla sugar. Take dough out of the refrigerator and place it on the sugared rolling surface.
- Roll out the dough into a rough 12x16 inch rectangle. If the dough sticks to your rolling pin, rub the pin with sugar periodically.
- Cut the rectangle lengthwise so there are 3 long, thin rectangles of dough. Cut each rectangle of dough into strips about 1 inch thick (each strip will be about 4 inches long).
- Dip each strip into the vanilla sugar so that both sides of the strips are evenly coated in sugar.
- Twist the sugar-coated strips two or three times each and pinch at the ends to taper. Place on ungreased cookie sheet.Bake in preheated oven for 20-30 minutes until golden brown and cooked through. Turn the tray halfway through baking to ensure even browning. The darker you let them brown, the crisper the cookies will be.
- Remove cookies from baking sheet immediately, otherwise the cookies will stick to the sheet. Place on a wire rack or plate to cool.
- These Sour Cream Twists go great with tea, coffee, or a glass of ice cold milk. Store in a sealed tin or Tupperware.
Nutrition Information
Show Details
Calories
120kcal
(6%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
22mg
(7%)
Sodium
46mg
(2%)
Potassium
22mg
(1%)
Sugar
7g
(14%)
Vitamin A
175IU
(4%)
Calcium
8mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 40servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 46mg | 2% |
| Potassium | 22mg | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 175IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
75 reviews
Excellent
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