"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sour Cream Twists Recipe

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This recipe for Sour Cream Twists, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Thiel
Added: Monday, November 10, 2008


1 pkg. yeast
1/4 cup warm water
3 3/4 cups flour
1 1/2 teaspoons salt
1 cup butter
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cups sugar
2 additional teaspoons vanilla

Soften yeast in 1/4 cup warm water.
Sift together flour and salt
Cut in butter until particles are the size of small peas.
Blend in 2 beaten eggs,sour cream,1 teaspoon vanilla, and the yeast. Mix thoroughly. Cover and chill at least 2 hours.
Combine 1 1/2 cups sugar and 2 teaspoons vanilla in a small bowl.

Roll out half of the chilled dough on pastry cloth or board which has been sprinkled with about 1/2 cup of the vanilla sugar. Roll out to a 16"x8" rectangle. Sprinkle with about 1 tablespoon more vanilla sugar.
Fold one end of dough over center. Fold other end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkle board and dough with additional vanilla sugar as needed.
Roll out to a 16"x8" rectangle about 1/4 inch thick.
Cut into 4'x1' strips. Twist each strip 2 or 3 times. Place on ungreased baking sheets.
Repeat entire process with remaining dough.
Bake in moderate oven ( 375 ) degrees, 15 to 20 minutes until light golden brown.

Number Of Servings:
Number Of Servings:
5 dozen
Personal Notes:
Personal Notes:
This recipe came from Dot Thiel ( Rock's Mom ) and is Rocky's absolutely favorite cookie/pastry. They are a little time consuming to make but well worth the effort. It was a First place winner in the 8th Pillsbury Grand National contest sometime in the 1960's. Rocky could smell the vanilla sugar the minute he opened our backdoor and would know I had made these cookies!




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