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Renée's Sour Cream Twists

A Jewish family recipe for Sour Cream Twists. Delectable German cookies dipped in sugar and baked to tender-crisp perfection. Kosher, Dairy.

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 50 mins
Servings: 40 servings
Calories: 120 kcal
Course: Side Dish
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. 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.
  2. Alternatively, you can pulse the flour and butter in a food processor until a crumbly texture forms. Do not over-process.
  3. 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.
  4. 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.
  5. 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!
  6. Add the foamy yeast water to the mixing bowl.
  7. 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.
  8. Grease a larger mixing bowl with oil. Punch dough down into the greased bowl, then flip the dough so both sides are lightly oiled.
  9. Cover bowl with a damp cloth and refrigerate for 2 hours.
  10. 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.
  11. 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.
  12. Roll out the dough into a rough 12x16 inch rectangle. If the dough sticks to your rolling pin, rub the pin with sugar periodically.
  13. 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).
  14. Dip each strip into the vanilla sugar so that both sides of the strips are evenly coated in sugar.
  15. 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.
  16. Remove cookies from baking sheet immediately, otherwise the cookies will stick to the sheet. Place on a wire rack or plate to cool.
  17. 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

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

% 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.