Butter Twists Recipes
BUTTER NUT TWISTS
My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. -Joyce Hallisey, Mt. Gilead, North Carolina
Provided by Taste of Home
Time 45m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight., Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges., Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER TWISTS
To make these buttery treats, we fashioned 6-inch lengths of dough into twisted rope shapes. You could also form the lengths into pretzel shapes and sprinkle them with coarse sanding sugar before baking.
Yield makes about 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add flour and salt; mix until combined.
- Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.
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