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Our Sicilian grandmother often had my sister and I roll out the dough for these tasty "Torcetti." Their melt-in-your-mouth goodness is not too sweet.—Joy Quici, Upland, California
72 ServingsPrep: 30 min. + rising Bake: 15 min./batch + cooling


  • 5 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup shortening
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm milk (110° to 115°)
  • 2 eggs
  • 1 tablespoon sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar
  • Additional confectioners' sugar


  • Place flour in a large bowl; cut in butter and shortening until
  • mixture resembles coarse crumbs. Set aside. In a large bowl,
  • dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups
  • of the crumb mixture; beat until well blended. Gradually beat in
  • remaining crumb mixture.
  • Turn 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.
  • Punch dough down; divide into six 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

2 of 2

Torcetti (continued)

Directions (continued)

  • together three times.
  • Place 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. Yield: 6 dozen.
Nutritional Facts: 1 cookie equals 102 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 21 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.