Recipe by Charmed
From Betty Crocker's "Bake Up A Story," posted by request. Prep time does not include chilling time. The recipe I had did not specify number of servings.
Top Review by Chocolatl
I was searching for this recipe for years! They are great! The sour cream and yeast make a cookie with a very unusual texture and taste, crisp, flaky and chewy all at once. My DH and I both love them.
- 828.06 ml flour
- 236.59 ml butter
- 59.14 ml warm water
- 2 eggs, slightly beaten
- 14.79 ml almond extract (or other flavor)
- 4.92 ml salt
- 11.09 ml yeast (1 package)
- 177.44 ml sour cream
- food coloring
Directions See How It's Made
- Cover cookie sheets with foil or parchment paper.
- In a bowl, whisk together the flour and salt. Cut in the cold butter.
- Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
- Make colored sugar by mixing sugar with food coloring.
- Preheat the oven to 350.
- Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
- Divide dough into thirds, and return the remainder to the refrigerator.
- Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
- Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
- Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.