Sugary Citrus Twists

By mitzzy

Ingredients

• 1 cup (250 mL) Redpath® granulated sugar
• 1 cup (250 mL) Crisco® All-Vegetable Shortening
• 2 tbsp (30 mL) finely grated lemon rind
• 2 eggs
• 4 egg yolks
• 1 tsp (5 mL) vanilla extract
• 4 cups (1 L) Robin Hood® All Purpose Flour
• 1 tsp (5 mL) salt
• Redpath® granulated sugar for sprinkling

Details

Servings 44

Preparation

Step 1

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, beat sugar with shortening and rind until fluffy. Beat in eggs, yolks and vanilla until mixed. Add flour and salt. Beat until well blended.
3. On a lightly floured surface, knead dough a couple of times. Form into 2 (10”/25 cm) logs. Working with 1 log at a time, slice into 12 pieces. Cut each piece in half and roll into balls.
4. Assembly: Roll each ball into an 8” (20 cm) rope (if dough cracks just squish together). Cut rope in half. Make an X with ropes. Twist to form cookies. Place on parchment spacing 2” (5 cm) apart. Repeat with remaining log. Generously sprinkle with sugar.
5. Bake 10 - 12 minutes until base is golden. Cool 3 minutes on baking sheets. Remove to wire racks to cool completely.