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Torcetti

3 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. + rising Bake: 15 min./batch + cooling

Makes

6 dozen

Updated: Dec. 13, 2023
Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. These cookies are melt-in-your-mouth good without being overly sweet. —Joy Quici, Upland, California
Torcetti
Torcetti Recipe photo by Taste of Home
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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 2% warm milk (110° to 115°)
  • 2 large eggs, room temperature
  • 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • Additional confectioners' sugar

Directions

  1. Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In another large bowl, dissolve yeast in warm milk. Add eggs, sugar, vanilla and 2 cups crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture.
  2. Turn dough 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.
  3. Punch dough down; divide into 6 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 3 times.
  4. Place twists 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks.

Nutrition Facts

1 cookie: 102 calories, 5g fat (2g saturated fat), 13mg cholesterol, 21mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.