Sour Cream Twists
Source of Recipe
family
List of Ingredients
1 stick (1/2 cup) butter or margarine at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
1/8 tsp salt
1/2 tsp almond extract
1 1/2 cups all purpose flour
For decoration: 1/2 cup colored sugarRecipe
In a large bowl, beat butter and sugar with electric mixer until pale and fluffy. Beat in sour cream, salt and almond extract until blended. With mixer on low speed, gradually beat in flour just until blended. Chill dough two hours or until firm enough to handle.
Heat oven to 375 F. Lightly grease cookie sheets.
Divide dough in half. Divide each half into 8 equal pieces. On a lightly floured surface, roll each piece into 16 inch long ropes. Cut each rope in 4 pieces. Bring ends of each piece together, overlapping them slightly to form a ring. Place on cookie sheets and sprinkle with colored sugar.
Bake 10 to 12 minutes until bottoms are lightly browned. Remove to wire racks to cool. Store in an airtight container up to 3 weeks or freeze.
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