Twisted Cookies ~ With Rolled-In Su

Twisted Cookies ~ With Rolled-In Sugar

by Lynne on February 25, 2012

Post image for Twisted Cookies ~ With Rolled-In Sugar
My Mom and I made Twisted Cookies for the first time in 1959 from a recipe printed on the inside of a cake yeast wrapper. My Mom made bread from scratch, without a recipe, and this tricky and unique recipe using yeast was right up her alley. When I left home and married, this recipe went right along with me. You might say I have been leaving a trail of Twisted Cookies behind me for the last 48 years. This is our family cookie and I only make them at Christmas time. If I ask my older son (age 42) what he wants for Christmas, he always says, “You know what I want, Mom.” And my older daughter and grand daughter have taken up the baton and are making their own Twisted Cookies now, carrying on the tradition.

My two older beautiful red heads, David and Anna, as teenagers at Christmas in 1986 with their gift cans of Twisted Cookies
My two older beautiful red heads, David and Anna, as teenagers at Christmas in 1986 with their gift cans of Twisted Cookies

In fact, originally I was going to call my blog Twisted Cookie. I even have a photo file on my computer called Twisted Cookie pics that I took in anticipation of my blog launch. I looked online to see if the domain name was free and it was! The next day I went to purchase it and someone had bought it and was offering it for sale for $16,000. I was furious and I cried. I had never thought of calling my blog anything else, so I had no Plan B. My blog was ready to launch and had no name. It took me 6 months to come up with a new blog name I felt I could live with. But that is a story for another post.

The Twisted Cookie Affair Menu in 1992
The Twisted Cookie Affair Menu in 1992

In 1992 I took my third hands-on cooking class in culinary school at UCLA. At the end of the quarter, we prepared a banquet for about 100 friends and relatives. It was held at historic Castle Green in Pasadena. If you go to their website and look at photos 10-12 in the gallery, you will see the gorgeous dining room we were so lucky to use. During the quarter, all the students brought different dishes we thought might go on the menu, and one of mine was my Twisted Cookies. They liked them so much, they decided to call our event The Twisted Cookie Affair. The other recipes that were mine were the Potato Blocks and the Chocolate Praline Terrine, both of which may appear on this blog at some point. In retrospect, I cannot fathom why the potatoes were given such a pedestrian title. Couldn’t we have called them Potatoes Lynnaise or something. Lol. Oh well, I was younger then.

I have already told the story of my second culinary school banquet in 1995 in my post titled Mini Lemon Tartlets and a Culinary School Banquet, which you can read here. That was the class where I had to seduce the other students into using my recipes, one of which was my Twisted Cookies. You can see one on the plate above at that banquet sitting proudly with the Mini Lemon Tart, Sabayon and Berries.

Twisted Cookies 11

The Twisted Cookies photographed for this post were made at Christmas 2011, and the whole batch went to my older son for one of his gifts. It made him very happy. Here is how you make them:

After the dough is made, it is divided in two, wrapped in plastic and refrigerated.
After the dough is made, it is divided in two, wrapped in plastic and refrigerated.

The dough is rolled out over half the vanilla sugar and the excess around the edges is scooped up and rolled in on top.
The dough is rolled out over half the vanilla sugar and the excess around the edges is scooped up and rolled in on top.

The dough is folded in thirds and rolled out, and folded and rolled two more times.
The dough is folded in thirds and rolled out, and folded and rolled two more times.

The edges are trimmed to form a neat rectangle.
The edges are trimmed to form a neat rectangle.

The dough is sliced in half, and each half divided in two. Just eyeball it.
The dough is sliced in half, and each half divided in two. Just eyeball it.

Each of the four slices is divided in two to form 8 1-inch strips.
Each of the four slices is divided in two to form 8 1-inch strips.

The cutting board is turned so the long side is facing you and the strips are cut in half, and each half divided in two to form 32 4x1-inch strips.
The cutting board is turned so the long side is facing you and the strips are cut in half, and each half divided in two to form 32 4x1-inch strips.

Each strip is twisted 2 times and placed on an ungreased foil-covered sheet.
Each strip is twisted 2 times and placed on an ungreased foil-covered sheet.

They are baked to a golden brown and the sugar on the bottom caramelizes. The sugary top is crispy, and the yeasty pastry dough inside is soft and layered. I bet you have never had anything like this.
They are baked to a golden brown and the sugar on the bottom caramelizes. The sugary top is crispy, and the yeasty pastry dough inside is soft and layered. I bet you have never had anything like this.

Twisted Cookies 10

Print Recipe Print Recipe

Twisted Cookies ~ with Rolled-In Sugar

Yield: 64 cookies

2 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
¼ cup warm water (100 – 110 degrees F)
½ teaspoon sugar
3 ½ cups all-purpose flour
1 ¼ teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
½ cup sour cream
1 teaspoon vanilla

1 ½ cups sugar
2 teaspoons vanilla

Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake.

1. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes.

2. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter.

3. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough.

4. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each.

5. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out.

6. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough.

7. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all.

8. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick.

9. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible.

10. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long.

11. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere.

12. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack.

13. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips.

14. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

You might also like:

~ Merry Christmas to All ~

Gingerbread with Apple Cider Sabayon

Chocolate Crackle Cookies

Cinnamon-Sugared Pumpkin Donut Holes

Linkwithin
Related Posts with Thumbnails

If you like this, help spread the word and share with friends:
StumbleUpon
Digg
del.icio.us
Google Bookmarks
Twitter
Facebook
Technorati
Tumblr
Reddit
.

{ 9 trackbacks }
Twisted Cookies with Rolled-In Sugar | *bespoke* zineFebruary 28, 2012 at 1:00 pmCinnamon Twist Rolled in Sugar « With love to Pep PepMarch 18, 2012 at 1:55 pmVanilla Sugar Twist Cookies | fidget smile waveFebruary 28, 2013 at 8:13 amTwisted Cookies with Rolled-In Sugar | *bespoke* magazine ~ craft art design vintage handmadeMay 17, 2013 at 4:36 pmAlter Gusto | Twisted Cookies - Biscuits « twistés » à la vanille -October 8, 2013 at 3:22 amTwisted Cookies | Sweet FoodOctober 31, 2013 at 4:28 amSweet Food | Twisted CookiesNovember 25, 2013 at 2:13 amCookies, Cookies, Cookies! & My Fave Gifts. |December 16, 2013 at 7:29 amAlter Gusto | Best of des recettes de 2013 & Très belle année 2014 -January 5, 2014 at 11:17 pm

{ 90 comments… read them below or add one }

← Previous Comments
. Geeta April 7, 2012 at 8:20 am

Hi, Lynne. Thank you for your feedback. I have used the EnerG egg replacement when baking cakes. I just wasn’t sure if it would translate to your cookie recipe as well. I will give it a shot and let you know how it works out! Geeta

PS. My heart broke for you when I read about how you intended to name your blog The Twisted Cookie.
. Lauren April 7, 2012 at 10:02 am

I am going to try making these today. Has anyone ever tried replacing the v

Twisted Cookies ~ With Rolled-In Sugar

by Lynne on February 25, 2012

Post image for Twisted Cookies ~ With Rolled-In Sugar
My Mom and I made Twisted Cookies for the first time in 1959 from a recipe printed on the inside of a cake yeast wrapper. My Mom made bread from scratch, without a recipe, and this tricky and unique recipe using yeast was right up her alley. When I left home and married, this recipe went right along with me. You might say I have been leaving a trail of Twisted Cookies behind me for the last 48 years. This is our family cookie and I only make them at Christmas time. If I ask my older son (age 42) what he wants for Christmas, he always says, “You know what I want, Mom.” And my older daughter and grand daughter have taken up the baton and are making their own Twisted Cookies now, carrying on the tradition.

My two older beautiful red heads, David and Anna, as teenagers at Christmas in 1986 with their gift cans of Twisted Cookies 
My two older beautiful red heads, David and Anna, as teenagers at Christmas in 1986 with their gift cans of Twisted Cookies

In fact, originally I was going to call my blog Twisted Cookie. I even have a photo file on my computer called Twisted Cookie pics that I took in anticipation of my blog launch. I looked online to see if the domain name was free and it was! The next day I went to purchase it and someone had bought it and was offering it for sale for $16,000. I was furious and I cried. I had never thought of calling my blog anything else, so I had no Plan B. My blog was ready to launch and had no name. It took me 6 months to come up with a new blog name I felt I could live with. But that is a story for another post.

The Twisted Cookie Affair Menu in 1992 
The Twisted Cookie Affair Menu in 1992

In 1992 I took my third hands-on cooking class in culinary school at UCLA. At the end of the quarter, we prepared a banquet for about 100 friends and relatives. It was held at historic Castle Green in Pasadena. If you go to their website and look at photos 10-12 in the gallery, you will see the gorgeous dining room we were so lucky to use. During the quarter, all the students brought different dishes we thought might go on the menu, and one of mine was my Twisted Cookies. They liked them so much, they decided to call our event The Twisted Cookie Affair. The other recipes that were mine were the Potato Blocks and the Chocolate Praline Terrine, both of which may appear on this blog at some point. In retrospect, I cannot fathom why the potatoes were given such a pedestrian title. Couldn’t we have called them Potatoes Lynnaise or something. Lol. Oh well, I was younger then.

I have already told the story of my second culinary school banquet in 1995 in my post titled Mini Lemon Tartlets and a Culinary School Banquet, which you can read here. That was the class where I had to seduce the other students into using my recipes, one of which was my Twisted Cookies. You can see one on the plate above at that banquet sitting proudly with the Mini Lemon Tart, Sabayon and Berries.

Twisted Cookies 11

The Twisted Cookies photographed for this post were made at Christmas 2011, and the whole batch went to my older son for one of his gifts. It made him very happy. Here is how you make them:

After the dough is made, it is divided in two, wrapped in plastic and refrigerated. 
After the dough is made, it is divided in two, wrapped in plastic and refrigerated.

The dough is rolled out over half the vanilla sugar and the excess around the edges is scooped up and rolled in on top. 
The dough is rolled out over half the vanilla sugar and the excess around the edges is scooped up and rolled in on top.

The dough is folded in thirds and rolled out, and folded and rolled two more times. 
The dough is folded in thirds and rolled out, and folded and rolled two more times.

The edges are trimmed to form a neat rectangle. 
The edges are trimmed to form a neat rectangle.

The dough is sliced in half, and each half divided in two. Just eyeball it. 
The dough is sliced in half, and each half divided in two. Just eyeball it.

Each of the four slices is divided in two to form 8 1-inch strips. 
Each of the four slices is divided in two to form 8 1-inch strips.

The cutting board is turned so the long side is facing you and the strips are cut in half, and each half divided in two to form 32 4x1-inch strips. 
The cutting board is turned so the long side is facing you and the strips are cut in half, and each half divided in two to form 32 4x1-inch strips.

Each strip is twisted 2 times and placed on an ungreased foil-covered sheet. 
Each strip is twisted 2 times and placed on an ungreased foil-covered sheet.

They are baked to a golden brown and the sugar on the bottom caramelizes. The sugary top is crispy, and the yeasty pastry dough inside is soft and layered. I bet you have never had anything like this. 
They are baked to a golden brown and the sugar on the bottom caramelizes. The sugary top is crispy, and the yeasty pastry dough inside is soft and layered. I bet you have never had anything like this.

Twisted Cookies 10

Print Recipe Print Recipe

Twisted Cookies ~ with Rolled-In Sugar

Yield: 64 cookies

2 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
 ¼ cup warm water (100 – 110 degrees F)
 ½ teaspoon sugar
 3 ½ cups all-purpose flour
 1 ¼ teaspoon kosher salt
 1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
 2 large eggs
 ½ cup sour cream
 1 teaspoon vanilla

1 ½ cups sugar
 2 teaspoons vanilla

Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake.

1. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes.

2. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter.

3. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough.

4. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each.

5. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out.

6. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough.

7. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all.

8. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick.

9. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible.

10. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long.

11. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere.

12. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack.

13. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips.

14. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

You might also like:

~ Merry Christmas to All ~

Gingerbread with Apple Cider Sabayon

Chocolate Crackle Cookies

Cinnamon-Sugared Pumpkin Donut Holes

Linkwithin 
 Related Posts with Thumbnails

If you like this, help spread the word and share with friends: 
StumbleUpon
 Digg
 del.icio.us
 Google Bookmarks
 Twitter
 Facebook
 Technorati
 Tumblr
 Reddit
 .

{ 9 trackbacks }
Twisted Cookies with Rolled-In Sugar | *bespoke* zineFebruary 28, 2012 at 1:00 pmCinnamon Twist Rolled in Sugar « With love to Pep PepMarch 18, 2012 at 1:55 pmVanilla Sugar Twist Cookies | fidget smile waveFebruary 28, 2013 at 8:13 amTwisted Cookies with Rolled-In Sugar | *bespoke* magazine ~ craft art design vintage handmadeMay 17, 2013 at 4:36 pmAlter Gusto | Twisted Cookies - Biscuits « twistés » à la vanille -October 8, 2013 at 3:22 amTwisted Cookies | Sweet FoodOctober 31, 2013 at 4:28 amSweet Food | Twisted CookiesNovember 25, 2013 at 2:13 amCookies, Cookies, Cookies! & My Fave Gifts. |December 16, 2013 at 7:29 amAlter Gusto | Best of des recettes de 2013 & Très belle année 2014 -January 5, 2014 at 11:17 pm

{ 90 comments… read them below or add one }

← Previous Comments
. Geeta April 7, 2012 at 8:20 am

Hi, Lynne. Thank you for your feedback. I have used the EnerG egg replacement when baking cakes. I just wasn’t sure if it would translate to your cookie recipe as well. I will give it a shot and let you know how it works out! Geeta

PS. My heart broke for you when I read about how you intended to name your blog The Twisted Cookie.
. Lauren April 7, 2012 at 10:02 am

I am going to try making these today. Has anyone ever tried replacing the v

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Twisted Cookies ~ With Rolled-In Sugarby Lynne on February 25, 2012Post image for Twisted Cookies ~ With Rolled-In SugarMy Mom and I made Twisted Cookies for the first time in 1959 from a recipe printed on the inside of a cake yeast wrapper. My Mom made bread from scratch, without a recipe, and this tricky and unique recipe using yeast was right up her alley. When I left home and married, this recipe went right along with me. You might say I have been leaving a trail of Twisted Cookies behind me for the last 48 years. This is our family cookie and I only make them at Christmas time. If I ask my older son (age 42) what he wants for Christmas, he always says, “You know what I want, Mom.” And my older daughter and grand daughter have taken up the baton and are making their own Twisted Cookies now, carrying on the tradition.My two older beautiful red heads, David and Anna, as teenagers at Christmas in 1986 with their gift cans of Twisted Cookies My two older beautiful red heads, David and Anna, as teenagers at Christmas in 1986 with their gift cans of Twisted CookiesIn fact, originally I was going to call my blog Twisted Cookie. I even have a photo file on my computer called Twisted Cookie pics that I took in anticipation of my blog launch. I looked online to see if the domain name was free and it was! The next day I went to purchase it and someone had bought it and was offering it for sale for $16,000. I was furious and I cried. I had never thought of calling my blog anything else, so I had no Plan B. My blog was ready to launch and had no name. It took me 6 months to come up with a new blog name I felt I could live with. But that is a story for another post.The Twisted Cookie Affair Menu in 1992 The Twisted Cookie Affair Menu in 1992 In 1992 I took my third hands-on cooking class in culinary school at UCLA. At the end of the quarter, we prepared a banquet for about 100 friends and relatives. It was held at historic Castle Green in Pasadena. If you go to their website and look at photos 10-12 in the gallery, you will see the gorgeous dining room we were so lucky to use. During the quarter, all the students brought different dishes we thought might go on the menu, and one of mine was my Twisted Cookies. They liked them so much, they decided to call our event The Twisted Cookie Affair. The other recipes that were mine were the Potato Blocks and the Chocolate Praline Terrine, both of which may appear on this blog at some point. In retrospect, I cannot fathom why the potatoes were given such a pedestrian title. Couldn’t we have called them Potatoes Lynnaise or something. Lol. Oh well, I was younger then.I have already told the story of my second culinary school banquet in 1995 in my post titled Mini Lemon Tartlets and a Culinary School Banquet, which you can read here. That was the class where I had to seduce the other students into using my recipes, one of which was my Twisted Cookies. You can see one on the plate above at that banquet sitting proudly with the Mini Lemon Tart, Sabayon and Berries.Twisted Cookies 11The Twisted Cookies photographed for this post were made at Christmas 2011, and the whole batch went to my older son for one of his gifts. It made him very happy. Here is how you make them:After the dough is made, it is divided in two, wrapped in plastic and refrigerated. After the dough is made, it is divided in two, wrapped in plastic and refrigerated.The dough is rolled out over half the vanilla sugar and the excess around the edges is scooped up and rolled in on top. The dough is rolled out over half the vanilla sugar and the excess around the edges is scooped up and rolled in on top.The dough is folded in thirds and rolled out, and folded and rolled two more times. The dough is folded in thirds and rolled out, and folded and rolled two more times.The edges are trimmed to form a neat rectangle. The edges are trimmed to form a neat rectangle.The dough is sliced in half, and each half divided in two. Just eyeball it. The dough is sliced in half, and each half divided in two. Just eyeball it.Each of the four slices is divided in two to form 8 1-inch strips. Each of the four slices is divided in two to form 8 1-inch strips.The cutting board is turned so the long side is facing you and the strips are cut in half, and each half divided in two to form 32 4x1-inch strips. The cutting board is turned so the long side is facing you and the strips are cut in half, and each half divided in two to form 32 4x1-inch strips.Each strip is twisted 2 times and placed on an ungreased foil-covered sheet. Each strip is twisted 2 times and placed on an ungreased foil-covered sheet.They are baked to a golden brown and the sugar on the bottom caramelizes. The sugary top is crispy, and the yeasty pastry dough inside is soft and layered. I bet you have never had anything like this. They are baked to a golden brown and the sugar on the bottom caramelizes. The sugary top is crispy, and the yeasty pastry dough inside is soft and layered. I bet you have never had anything like this.Twisted Cookies 10Print Recipe Print RecipeTwisted Cookies ~ with Rolled-In SugarYield: 64 cookies2 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine) ¼ cup warm water (100 – 110 degrees F) ½ teaspoon sugar 3 ½ cups all-purpose flour 1 ¼ teaspoon kosher salt 1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces 2 large eggs ½ cup sour cream 1 teaspoon vanilla1 ½ cups sugar 2 teaspoons vanillaPreheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake.1. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes.2. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter.3. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough.4. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each.5. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out.6. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough.7. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all.
8. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick.

9. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible.

10. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long.

11. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere.

12. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack.

13. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips.

14. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

You might also like:

~ Merry Christmas to All ~

Gingerbread with Apple Cider Sabayon

Chocolate Crackle Cookies

Cinnamon-Sugared Pumpkin Donut Holes

Linkwithin
Related Posts with Thumbnails

If you like this, help spread the word and share with friends:
StumbleUpon
Digg
del.icio.us
Google Bookmarks
Twitter
Facebook
Technorati
Tumblr
Reddit
.

{ 9 trackbacks }
Twisted Cookies with Rolled-In Sugar | *bespoke* zineFebruary 28, 2012 at 1:00 pmCinnamon Twist Rolled in Sugar « With love to Pep PepMarch 18, 2012 at 1:55 pmVanilla Sugar Twist Cookies | fidget smile waveFebruary 28, 2013 at 8:13 amTwisted Cookies with Rolled-In Sugar | *bespoke* magazine ~ craft art design vintage handmadeMay 17, 2013 at 4:36 pmAlter Gusto | Twisted Cookies - Biscuits « twistés » à la vanille -October 8, 2013 at 3:22 amTwisted Cookies | Sweet FoodOctober 31, 2013 at 4:28 amSweet Food | Twisted CookiesNovember 25, 2013 at 2:13 amCookies, Cookies, Cookies! & My Fave Gifts. |December 16, 2013 at 7:29 amAlter Gusto | Best of des recettes de 2013 & Très belle année 2014 -January 5, 2014 at 11:17 pm

{ 90 comments… read them below or add one }

← Previous Comments
. Geeta April 7, 2012 at 8:20 am

Hi, Lynne. Thank you for your feedback. I have used the EnerG egg replacement when baking cakes. I just wasn’t sure if it would translate to your cookie recipe as well. I will give it a shot and let you know how it works out! Geeta

PS. My heart broke for you when I read about how you intended to name your blog The Twisted Cookie.
. Lauren April 7, 2012 at 10:02 am

I am going to try making these today. Has anyone ever tried replacing the v

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Twisted Cookies ~ Với cán trong đường bởi Lynne vào ngày 25 tháng 2 năm 2012 Bài viết hình ảnh cho Twisted Cookies ~ Với cán trong đường My Mom và tôi đã thực hiện Twisted Cookies cho lần đầu tiên vào năm 1959 từ một công thức in trên mặt trong của một chiếc bánh men wrapper. Mẹ tôi làm bánh từ đầu, mà không có một công thức, và công thức này khôn lanh và độc đáo sử dụng nấm men đã phải lên hẻm của mình. Khi tôi rời khỏi nhà và kết hôn, công thức này đã phải cùng với tôi. Bạn có thể nói rằng tôi đã để lại một dấu vết của Twisted Cookies phía sau tôi trong 48 năm qua. Đây là bánh gia đình của chúng tôi và tôi chỉ làm cho họ vào thời điểm Giáng sinh. Nếu tôi hỏi cậu con trai lớn của tôi (42 tuổi) những gì ông muốn cho Giáng sinh, ông luôn luôn nói, "Bạn biết những gì tôi muốn, mẹ." Và con gái lớn của tôi và con gái lớn đã đưa lên các dùi cui và đang làm cho Twisted Cookies của mình bây giờ , tiếp tục truyền thống. Tôi hai đầu cũ màu đỏ đẹp, David và Anna, là thanh thiếu niên vào dịp Giáng sinh năm 1986 với lon món quà của họ Twisted Cookies My hai đầu màu đỏ đẹp lớn tuổi, David và Anna, là thanh thiếu niên vào dịp Giáng sinh năm 1986 với món quà của họ lon Twisted Cookies Trong thực tế, ban đầu tôi sẽ gọi blog của tôi Twisted Cookie. Tôi thậm chí còn có một tập tin hình ảnh trên máy tính của tôi gọi là Twisted Cookie bức ảnh mà tôi đã dự đoán ra mắt blog của tôi. Tôi nhìn trực tuyến để xem nếu tên miền đã được tự do và nó đã! Ngày hôm sau tôi đã đi mua nó và ai đó đã mua lại nó và đã được tiến hành chào bán với giá 16.000 USD. Tôi đã rất tức giận và tôi đã khóc. Tôi chưa bao giờ nghĩ đến bất cứ điều gì gọi blog của tôi khác, vì vậy tôi không có kế hoạch B. Blog của tôi đã sẵn sàng để khởi động và đã không có tên. Tôi mất 6 tháng để đến với một tên blog mới, tôi cảm thấy tôi có thể sống với. Nhưng đó là một câu chuyện cho bài khác. Menu Twisted Cookie Affair năm 1992 Menu Twisted Cookie Affair vào năm 1992 Năm 1992, tôi lấy tay vào thứ ba của tôi lớp học nấu ăn tại trường dạy nấu ăn tại UCLA. Vào cuối quý này, chúng tôi đã chuẩn bị một bữa tiệc cho khoảng 100 bạn bè và người thân. Nó được tổ chức tại lâu đài lịch sử xanh ở Pasadena. Nếu bạn đi đến trang web của họ và nhìn vào hình ảnh 10-12 trong bộ sưu tập, bạn sẽ nhìn thấy phòng ăn tuyệt đẹp, chúng tôi đã may mắn như vậy để sử dụng. Trong quý này, tất cả các sinh viên đã mang món ăn khác nhau, chúng tôi nghĩ có thể đi trên menu, và một trong những mỏ là Twisted Cookies của tôi. Họ thích họ rất nhiều, họ quyết định gọi cho sự kiện của chúng tôi Các Twisted Cookie Affair. Các công thức nấu ăn khác mà là của anh là những khối khoai tây và các terrine Sôcôla Praline, cả hai đều có thể xuất hiện trên blog này tại một số điểm. Nhìn lại, tôi không thể hiểu được lý do tại sao những củ khoai tây đã được đưa ra một danh hiệu cho người đi bộ như vậy. Có thể không phải chúng ta đã gọi họ Khoai tây Lynnaise hoặc một cái gì đó. Lol. Oh tốt, tôi là trẻ hơn. Tôi đã nói với những câu chuyện của học tiệc ẩm thực thứ hai của tôi vào năm 1995 trong bài của tôi mang tên Mini Lemon tartlets và một Culinary Trường tiệc, bạn có thể đọc ở đây. Đó là lớp học mà tôi đã phải dụ dỗ các học sinh khác vào sử dụng công thức nấu ăn của tôi, một trong số đó là Twisted Cookies của tôi. Bạn có thể thấy một trên tấm trên, tại bữa tiệc mà ngồi tự hào với Mini Lemon Tart, Sabayon và Berries. Twisted Cookies 11 The Twisted Cookies chụp ảnh cho bài viết này đã được thực hiện vào dịp Giáng sinh năm 2011, và toàn bộ lô đi đến con trai lớn của tôi cho một quà tặng của mình. Điều đó khiến anh rất hạnh phúc. Đây là cách bạn làm cho họ: . Sau khi bột được thực hiện, nó được chia làm hai, được bọc trong nhựa và tủ lạnh . Sau khi bột được thực hiện, nó được chia làm hai, được bọc trong nhựa và lạnh Bột được lăn ra hơn một nửa các đường vani và dư thừa xung quanh các cạnh được hất lên và lăn ở trên đầu. Các bột được cán ra trên một nửa đường vani và dư thừa xung quanh các cạnh được hất lên và lăn ở trên đầu. Các bột được xếp lại trong phần ba và tung ra, và gấp lại và cán hai lần nữa. Các bột được xếp lại trong phần ba và lăn ra, và gấp lại và cán hai lần nữa. Các cạnh được cắt tỉa để tạo thành một hình chữ nhật gọn gàng. Các cạnh được cắt tỉa để tạo thành một hình chữ nhật gọn gàng. Các bột được cắt làm đôi, và mỗi nửa chia làm hai phần. Chỉ cần nghía nó. Các bột được cắt làm đôi, và mỗi nửa chia làm hai phần. Chỉ cần nghía nó. Mỗi slice được chia ra làm hai để tạo thành 1 8-inch dải. Mỗi slice được chia ra làm hai để tạo thành 1 8-inch dải. Các thớt được bật vì vậy bên dài đang đối mặt với bạn và các dải này được giảm đi một nửa, và mỗi nửa chia ra làm hai để tạo thành 32 dải 4x1-inch. Các thớt được bật vì vậy bên dài đang đối mặt với bạn và các dải này được giảm đi một nửa, và mỗi nửa chia ra làm hai để tạo thành 32 4x1-inch dải. Mỗi dải xoắn 2 lần và được đặt trên một tấm lá phủ ungreased. Mỗi dải xoắn 2 lần và được đặt trên một tấm lá phủ ungreased. Họ đang nướng một màu nâu vàng và các đường trên dưới caramen. Các đầu ngọt giòn và bánh bột đầy bọt bên trong mềm mại và lớp. Tôi đặt cược bạn đã không bao giờ có bất cứ điều gì như thế này. Họ đang nướng một màu nâu vàng và đường phía dưới caramen. Các đầu ngọt giòn và bánh bột đầy bọt bên trong mềm mại và lớp. Tôi đặt cược bạn đã không bao giờ có bất cứ điều gì như thế này. Twisted Cookies 10 In Recipe In Recipe Twisted Cookies ~ với cán trong đường Năng suất: 64 cookie 2 ¼ muỗng cà phê mới men khô (1 pkg) (Rise KHÔNG nhanh, Pizza Lớp vỏ or Bread Machine) ¼ chén nước ấm (100 - 110 độ F) ½ muỗng cà phê đường 3 ½ chén tất cả các mục đích bột 1 ¼ muỗng cà phê muối kosher 1 chén bơ muối (2 gậy), ướp lạnh, cắt thành miếng thìa cỡ 2 quả trứng lớn ½ chén kem chua 1 muỗng cà phê vani 1 ½ chén đường 2 muỗng cà phê vani Làm nóng lò nướng đến 375 độ F. Dòng sheet 1 cookie với lá. Pan đúp để nướng. 1. Trong một bát vừa ấm áp, kết hợp nước, men và đường. Bằng chứng cho đến khi sủi bọt, khoảng 10 phút. 2. Trong một bát lớn riêng biệt, trộn cùng bột mì và muối. Cắt bơ thành bột cho đến khi gạo kích thước với hai con dao hoặc dao cắt bánh. 3. Trong bát vừa, trộn trứng, kem chua và vani vào hỗn hợp men. Đổ hỗn hợp trứng vào tô lớn với bột. Khuấy thật kỹ bằng nĩa để làm bột nhão. 4. Chia bột thành 2 miếng chả, quấn từng nhựa, và tủ lạnh ít nhất 4 giờ hoặc qua đêm. Đặt miếng chả bên cạnh, không xếp chồng lên nhau để đảm bảo thậm chí làm mát. Patties của tôi đã từng 18,5 oz. 5. Trong một bát vừa, trộn kỹ lưỡng cùng các đường và vani cho đến khi được phân phối đồng đều. Che bát với một tấm nhựa hoặc bọc đường nên không bị khô. 6. Trên bề mặt khô, đặt ½ của đường vani. Đặt một patty của bột trên đường vani (để lại chả khác trong tủ lạnh) và cuộn thành một hình chữ nhật 16 x 8-inch. Scoop lên tất cả các đường từ xung quanh các cạnh và trải đều trên đầu của bột. 7. Với sự cạnh dài về phía bạn, gấp cả hai cạnh về hướng trung tâm, làm cho 3 lớp bằng nhau. Xoay quanh một phần tư và cuộn thành một hình chữ nhật 16 x 8-inch. Scoop lên bất kỳ đường thừa và mịn vào bột. Không loại bỏ bất kỳ của đường vani. Sử dụng tất cả. 8. Gấp và cuộn thành một hình chữ nhật 16 x 8-inch 2 lần. Bột nên được khoảng 1/4-inch dày. 9. Cắt các cạnh hơi với một con dao nhọn là một hình chữ nhật hoàn hảo nhất có thể. 10. Với con dao, cắt bột đường dài thành tám dải rộng 1-inch. Cắt mỗi dải 16 x 1-inch thành 4 miếng bằng nhau, mỗi cái dài 4 inch. 11. Twist một nửa (16) của dải 4 x 1-inch 2 lần, qua xoắn căng bột ở giữa. Đặt trên một tấm cookie ungreased. Hãy chắc chắn rằng các twist bột nằm phẳng trên tờ giấy. Bạn có thể cần phải quạt ra các lớp trên đầu hơi để đảm bảo mỗi là chạm vào tấm. Ấn xuống một chút để giúp nó bám. 12. Pan đôi. Nướng ở 375 độ F, 15 - 20 phút hoặc cho đến khi vàng nâu giàu. Với một thìa, loại bỏ từ bảng ngay lập tức trước khi cứng lại đường caramel và dính vào lá. Mát trên một giá đỡ. 13. Vứt bỏ lá trên tấm cookie và thay thế bằng lá mới. Lặp lại với còn lại 16 dải bột. 14. Bắt đầu lại với bóng bột thứ hai và một nửa còn lại của đường. Lưu ý: Bảo quản trong bao bì kín ở nhiệt độ phòng trong vòng 3 ngày. Đóng băng trong túi ziplock tủ đông cho 2 tuần. Rã đông ở nhiệt độ phòng với đầu túi giải nén, vì vậy độ ẩm có thể bay hơi và không hòa tan đường hoặc làm bánh ướt. . Khi nhiệt độ phòng đạt được, túi tái zip Bạn có thể cũng thích: ~ Giáng sinh vui vẻ với All ~ Gingerbread với Apple Cider Sabayon Sôcôla Crackle Cookies Quế-sugared Pumpkin Donut Holes Linkwithin bài viết có liên quan Thumbnails Nếu bạn như thế này, giúp lây lan từ và chia sẻ với bạn bè: StumbleUpon Digg del.icio.us Google Bookmarks Twitter Facebook Technorati Tumblr Reddit . {9} trackback Twisted Cookies với cán trong đường | * bespoke * zineFebruary 28, 2012 lúc 1:00 pmCinnamon Twist cán trong đường «Với thích Pep PepMarch 18, 2012 at 1:55 pmVanilla Sugar Cookies Twist | bực tức cười waveFebruary 28, 2013 at 8:13 Cookies amTwisted với cán trong đường | * bespoke * ~ tạp chí nghề thiết kế mỹ thuật cổ điển handmadeMay 17, năm 2013 tại 4: 36 pmAlter Gusto | Twisted Cookies - Bánh quy «twistés» à la Vanille -October 8 2013 lúc 3:22 Cookies amTwisted | Ngọt FoodOctober 31, 2013 at 4:28 amSweet thực phẩm | Twisted CookiesNovember 25 2013 lúc 2:13 amCookies, Cookies , Cookies! Quà tặng & Fave My. | Ngày 16 tháng 12 năm 2013 lúc 7:29 amAlter Gusto | Best of des recettes de 2013 & Très belle Année 2014 -January 5, 2014 tại 11:17 {90 comments ... đọc dưới đây hoặc thêm một} ← Previous Comments . Geeta ngày 07 tháng 4 năm 2012 tại 08:20 Hi, Lynne. Cảm ơn bạn đã phản hồi. Tôi đã sử dụng năng lượng nguyên tử thay thế trứng khi nướng bánh. Tôi chỉ là không chắc chắn nếu nó sẽ dịch cho recipe cookie của bạn là tốt. Tôi sẽ cung cấp cho nó một shot và cho bạn biết làm thế nào nó hoạt động ra! Geeta PS. Trái tim tôi vỡ cho bạn khi tôi đọc về làm thế nào bạn có ý định đặt tên cho blog của bạn The Twisted Cookie. . Lauren 07 tháng 4 2012 lúc 10:02 Tôi sẽ cố gắng làm cho những ngày hôm nay. Có ai đã từng cố gắng thay thế các v

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