Joe surprised me by requesting Sour Cream Twists, this holiday season. I haven't baked them in years and years. In the family cookbook I've compiled for the kids, the following is my notation:
"An old Firemark family recipe and a special request by Poppy (my Dad), Uncle Ron and Uncle Benny (Dad's very best friend) every Christmas.... a lot of work, but very delicious,
it seems..."
it seems..."
4 cups all-purpose flour
1 teaspoon salt
2 sticks cold butter
1 pkg. dry yeast dissolved in 1/4 cup warm water
1 egg and 2 egg yolks
1 cup sour cream
1 teaspoon vanilla
cinnamon and sugar (S-C) mixture, to taste
In a large bowl, mix together the flour and salt; then, cut in the cold butter till it's a pea-sized consistency. Combine remaining ingredients, except for S-C; blend well into flour mixture. Knead a bit and separate into three sections. Wrap each and refrigerate for two hours or more.
Working with one section at a time, roll dough in S-C, shaping into a rectangle. Fold sides in and roll out again in S-C. Repeat once or twice more, making them as sweet (or not) as you please. Finally, roll into a long rectangle and slice into one-inch-wide strips. Twist and shape, as desired, placing on a cookie sheet, leaving room between each. Bake in preheated 375-degree oven for about 15 minutes, or so, depending on size... keep an eye on them. Cool completely before storing in a tin. They can also be frozen.
Make your house smell yummy! Merry Christmas.
