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Torcetti

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

72 ServingsPrep: 30 min. + rising Bake: 15 min./batch + cooling

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

2 of 2

Torcetti (continued)

Directions (continued)

12-14 minutes or until golden brown. Roll warm cookies in additional
confectioners' sugar. Cool on wire racks. Yield: 6 dozen.

Nutrition 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.