German Sour Cream Twist Cookies

• Refrigerated

  • 1 Egg
  • 2 Egg yolks

• Baking & Spices

  • 1 1/4 cup Cane sugar
  • 3 1/2 cups Flour, unbleached white
  • 1/2 cup Lard
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1 package Yeast

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Sour cream

• Liquids

  • 1/4 cup Water

Found on littlefamilyadventure.com

Description

Ingredients

• 3 1/2 cups unbleached white flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup lard
• 1 package or 2 1/4 teaspoon yeast
• 1/4 cup lukewarm water
• 3/4 cup sour cream
• 1 egg
• 2 egg yolks
• 1 teaspoon vanilla
• 1 1/4 cup cane sugar

Directions

• Dissolve yeast in a cup of lukewarm (warm to the touch) water. Set aside.
• Cut butter and shortening into flour and salt. Continue until mixture resembles coarse corn meal.
• Combine sour cream, whole egg, egg yolks, and vanilla and stir until well combined.
• Add dissolved yeast and combine.
• Stir sour cream mixture into flour and butter mixture. Continue to stir until all ingredients are combined and dough forms a ball. Its easier if you use a mixer. (I used my Kitchen Aide stand mixer with the paddle attachment and mixed for about a minute.) But you can mix by hand, it will just take a little longer.
• Cover and chill dough for 2 hours or overnight.
• Preheat the oven to 350 degrees.
• Remove dough from refrigerate and divide in half. Return one half to the refrigerator until ready to use.
• With 1st half of dough, roll out to 8x16 rectangle on a sugared surface. Sprinkle dough with 1/2 cup sugar.
• Fold dough in by thirds
• Roll out the dough again into a 8x 16 rectangle. Divide dough into sections cutting across the 16 sections. So strips will be 8 long and 1/2 wide.
• Twist each strip to create a spiral appearance. Pinch ends together place on cookie sheet. Repeat with all the dough.
• Bake cookies for 14-15 minutes or until the edges just start to turn light brown.
• Remove from oven and place cookies on a cooling rack immediately. Otherwise the sugar will carmelize on the cookie sheet and stick.
• Store in an airtight container once completely cooled.