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German Sour Cream Twists
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Brief Description
German cookies made with yeast and sour cream.
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Main Ingredient
flour
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Category: Cookies and Brownies
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Cuisine: German
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Prep Time: 130 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ourhomeofmanyblessings
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Posted On: Apr 20, 2016
Number of Servings:
Ingredients:
- 3 1/2 cups - flour
- 1 teaspoons - salt
- 2 teaspoons - granulated sugar
- 1 cups - granulated sugar divided use
- 1 cups - shortening, at least 1/2 butter
- 1 packages - dry yeast dissolved in 1/4 cup warm water
- 1/4 cups - sour cream
- 1 whole - egg
- 2 - egg yolks beaten
- 1 teaspoons - vanilla
Directions:
1. Preheat oven to 350 degrees F.
2. Sift flour, salt and 2 teaspoons sugar into mixing bowl. Cut in shortening.
3. Mix dissolved yeast with sour cream, eggs and vanilla. Stir in flour mixture.
4. Form dough into flattened ball; wrap in plastic wrap and refrigerate for at least 1 hour.
5. Divide dough into thirds and return two thirds to the refrigerator. Working quickly, sprinkle some sugar on a pastry cloth or other rolling surface. Roll dough into a 6-x-9-inch rectangle. Sprinkle lightly with more sugar and fold into thirds. Repeat rolling, sugaring and folding two more times using about 1/3 cup sugar for each third of dough. Refrigerate. Repeat with remaining two portions of dough. Refrigerate all dough when you are not working with it.
6. Roll out again and cut into strips 1/2 by 3 inches. Transfer strips to a cookie sheet, twisting them once or twice. You will need one ungreased cookie sheet for each portion of dough. (You can also form them into a horseshoe shape).
7. Bake for about 20 to 25 minutes until brown. Cool on rack.
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