These buttery golden twists are a traditional treat in Greece, where they are usually made for Easter and other celebrations. One side of my family is Greek, and I enjoy making foods that keep me in tough with my heritage.—Nicole Moskou, New York, New York
- 1-1/2 cups butter, softened
- 1-1/4 cups sugar
- 4 eggs
- 2 tablespoons orange juice
- 3 teaspoons vanilla extract
- 5-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- In a large bowl, cream butter and sugar. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
- Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets.
- In a small bowl, beat the remaining eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks. Yield: about 6-1/2 dozen.
Originally published as Greek Holiday Cookies in Taste of Home October/November 2002, p55
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