Recipe by CassiaDawn
My aunt used to make these cookies when I was younger, and I liked them enough to have my mother get the recipe for them. My aunt died not long after, and the recipe was misplaced. It recently resurfaced, so I'm submitting it to Zaar so it doesn't get lost again. (Unfortunately the recipe doesn't say how large or thick the dough circles should be, so some experimentation might be necessary! I've also guessed at the cooking time - please watch your cookies!)
Top Review by Sydney Mike
Other than cutting the recipe in half, it was pretty much followed, & we were very satisfied with these cinnamon twists! Loved makin' 'em & loved eating 'em, too! We were going to share them, & I would have if I'd made the full batch, but after 36 hours, we didn't have much left! Will be making these again & again, I know! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
- 5 cups white flour
- 1 lb margarine
- 1 cup white sugar
- 3 teaspoons baking powder
- 1 tablespoon vanilla
- 2 eggs, well beaten
- 1 cup milk
- 2 cups white sugar
- 8 teaspoons cinnamon
Directions See How It's Made
- Preheat oven to 325°F.
- Mix flour, first amount of sugar, baking powder, and margarine as in a pie dough.
- In a separate bowl, mix eggs and milk.
- Make a well in the center of the flour mixture, and add milk mixture. Combine to form a dough.
- Divide dough into 8 balls. Roll each ball into a circle like a plate.
- Mix together the second amount of sugar and cinnamon. Sprinkle a heaping tbsp of the cinnamon mixture on each circle, and roll on lightly.
- Cut each circle into 8 triangular wedges. Roll each wedge from the wide end to the point.
- Place each twist on a greased cookie sheet. Bake at 325F until lightly browned.