Orange Twists Recipe
Orange Twists Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Raine Gottess, Wellington, Florida
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. 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.
  3. 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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Raine Gottess User ID: 3090276 256842
Reviewed Nov. 16, 2016

"Use corn syrup with powdered sugar adding water in a mixer. Mix well adding water until icing is med. Thickness. Ice cookies on wire rack once cooled. Top with sprinkles.

You can omit the orange peel/zest and extract to change the flavor:
Cherry: red food coloring in 1/2 dough with chopped marachino cherries and 1 tsp. Cherry extract
Almond: 1 tsp. Almond extract sprinkle top of iced cookie with slivered almonds. You can also add 2/3 c. Slivered almonds to that half of the batter and I like to add brown coloring to give the cookie a light two tone look.
Lemon: add lemon zest and 1 tsp. Lemon extract wuth several drops of yellow food coloring"

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