Thursday, June 2, 2011

Dairy Cinnamon Twists

With all the cheesecakes and other heavier desserts on the menu, I thought a lighter dairy cookie was in order.  I combined a few recipes to come up with this one.  It has a taste closer to a cinnamon bun then the crispy twists sold in the stores.


Cinnamon Twists
  • 1 cup sour cream
  • 3 tbs. sugar
  • 1/8 tsp baking soda
  • 1 tsp salt
  • 1 package yeast (2 1/4 tsp.)
  • 1 egg
  • 2 tbs. shortening
  • 1 tsp. vanilla
  • 3 cups all purpose flour
  • butter, softened
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 cup confectioners sugar
  • 1/4 tsp vanilla
  • about 2 tbs. milk
In a large sauce pan heat the sour cream until lukewarm; remove from the heat. Add the sugar, baking soda, salt, and yeast and mix well. Allow to sit a few minutes.
Beat in the egg, shortening, and vanilla to the sour cream mixture until combined.  Add flour one cup at a time.   Turn out onto a lightly floured surface.  Knead apx. 10 minutes.  Divide dough in 1/2. Roll out each into a 6 inch by 12 inch rectangle.
Spread each rectangle generously with butter. Mix sugar and cinnamon in small bowl. Sprinkle a layer of  cinnamon-sugar onto the buttered dough.  Pass rolling pin over dough.  Fold the rectangles in half the long way.  Again pass rolling pin over with only a little pressure. Cut both filled doughs into 1 inch thick strips. Twist each strip and place on parchment lined cookie sheets.  Place the twists close enough to each other that they hold the shape of the twist but not pushes together.
Cover and allow to rise for one hour
Bake at 375 degrees for 12 to 15 minutes or until golden brown. Cool.
While the twists are cooling prepare the icing. In a bowl combine the confectioners sugar, vanilla, and enough of the milk to make the glaze drizzle easily. Drizzle the icing over the twists.


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