Taste of Home
Torcetti
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min./batch + cooling
YIELD: 6 dozen.
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
Ingredients
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5 cups all-purpose flour
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1 cup cold butter, cubed
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1 cup shortening
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1 package (1/4 ounce) active dry yeast
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1/2 cup 2% warm milk (110° to 115°)
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2 large eggs, room temperature
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1 tablespoon sugar
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1-1/2 teaspoons vanilla extract
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2 cups confectioners' sugar
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Additional confectioners' sugar
Directions
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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.
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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.
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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.
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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.
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