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Sugared Twists

 Sugared Twists
Folks like these tender twists because they aren't rich or overly sweet. I usually double the recipe to feed our five eager eaters and fill holiday gift plates for friends.
30 ServingsPrep: 40 min. + chilling Bake: 20 min.


  • 3-1/2 cups all-purpose flour
  • 2 tablespoons plus 1 cup sugar, divided
  • 1 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup shortening
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • 2-1/2 teaspoons McCormick® Pure Vanilla Extract, divided
  • Red and green or multicolored nonpareils


  • In a large bowl, combine the flour, 2 tablespoons sugar and salt. Cut
  • in butter and shortening until mixture resembles coarse crumbs.
  • In a small bowl, dissolve yeast in warm water. Add the eggs, sour
  • cream and 1 teaspoon vanilla. Stir into flour mixture; beat until
  • smooth. Cover and refrigerate overnight.
  • Punch dough down; divide in half. Combine remaining sugar and
  • vanilla; sprinkle some over work surface. Roll each portion of dough
  • into a 15-in. x 5-in. rectangle. Fold in thirds; sprinkle with
  • additional sugar mixture. Repeat rolling and folding twice.
  • Cut into 5-in. x 1-in. strips. Sprinkle with nonpareils; press down

2 of 2

Sugared Twists (continued)

Directions (continued)

  • lightly. Twist and place on greased baking sheets. Bake at 350°
  • for 18-20 minutes or until golden brown. Remove from pans to wire
  • racks to cool. Yield: 2-1/2 dozen.