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Torcetti Recipe

Our Sicilian grandmother often had my sister and I roll out the dough for these tasty "Torcetti." Their melt-in-your-mouth goodness is not too sweet.—Joy Quici, Upland, California

This recipe is:

Diabetic Friendly

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Torcetti Recipe

Prep: 30 min. + rising Bake: 15 min./batch + cooling

Yield: 72 Servings

30 15 45

Ingredients

5 cups all-purpose flour
1 cup cold butter, cubed
1 cup shortening
1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110° to 115°)
2 eggs
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
2 cups confectioners' sugar
Additional confectioners' sugar

Directions

Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In a large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture.
Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into six portions. Shape each portion into twelve 6-in. ropes, about 1/4-in. thick; roll in confectioners' sugar. Shape each rope into a loop. Holding both ends of loop, twist together three times.
Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks. Yield: 6 dozen.

Nutritional Facts 1 cookie equals 102 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 21 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Torcetti in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p68