These soft and sweet twists have a long shelf life. You can make a number of flavor variations with this recipe, including lemon, cherry and almond. I sometimes add a confectioners' sugar glaze. —Raine Gottess, Lantana, Florida
Orange Twists
Orange Twists
Prep Time
25 min
Cook Time
10 min
Yield
about 3 dozen
Ingredients
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 2 teaspoons grated orange zest
- 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 zest and food colorings into 1 half; leave remaining dough plain. Cover each half and refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350°. Divide each half into 8 portions. Roll each portion into a 15-in. rope. Place 1 plain rope and 1 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.
Nutrition Facts
1 cookie: 95 calories, 5g fat (3g saturated fat), 17mg cholesterol, 68mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.
Loading Popular in the Community
Loading Reviews
