These soft and sweet twists have a long shelf life. You can make a number of variations on this recipe, including lemon, cherry and almond. I also like to add confectioners' sugar glaze.
Featured In: 28 Slow Cooker Drinks
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 2 teaspoons grated orange peel
- 4 drops yellow food coloring
- 2 drops red food coloring
- In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flours and salt; gradually beat into creamed mixture.
- Divide dough in half. Mix orange peel and food colorings into one half; leave remaining dough plain. Wrap each in plastic wrap; refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350°. Divide each half into eight portions. Roll each portion into a 15-in. rope. Place one plain rope and one orange rope side by side; press together lightly. Cut rope crosswise into 3-in. pieces. Twist each piece several times; place 2 in. apart on ungreased baking sheets. Repeat with remaining dough. Bake 7-9 minutes or until bottoms are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 3 dozen.
Originally published as Orange Twists in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p72
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