German Sour Cream Twists
A Christmas Tradition from the Martenson house. We love these on Christmas morning.
- 3 1/2 cups flour
- 1 tsp salt
- 1 cup butter
- 1 tablespoon dry yeast
- 1/4 cup warm water
- 3/4 cup sour cream
- 1 whole egg and 2 egg yolks, well beaten
- 1 tsp vanilla
- 1 cup sugar (do not add to dough)
Sift flour and salt into bowl. Cut in butter. Dissolve yeast in water. Stir into mixture with sour cream, eggs and vanilla. Mix well by hand. Cover with damp cloth and refrigerate for 2 hours or overnight. Roll half of the dough on sugared board into an oblong 8" x 16". (This is where you use the 1 cup of sugar.) Fold ends toward center overlapping. Sprinkle with sugar and roll again to same size. Repeat 3rd time. Roll thick. Cut into strips 1" x 4". Twist and form into horseshoe shape. Put on ungreased cookie pan. Bake 12-15 minutes at 375 degrees. It is nice to use parchment paper for these because they tend to stick to the pan and leave a sugary mess. You must clean the pans in between baking them.