EVELYN'S SOUR CREAM TWISTS

Evelyn's Sour Cream Twists image

"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house- especially during the holidays.

Provided by Taste of Home

Time 55m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup cold butter
1/2 cup shortening
2 large eggs, room temperature
1/2 cup sour cream
3 teaspoons vanilla extract, divided
1-1/2 cups sugar

Steps:

In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight. , Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. , Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.

Nutrition Facts : Calories 97 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.