| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Greek |
Cookies |
54 |
Servings |
INGREDIENTS
|
|
Theresa Grant HWWK11b |
| 2 1/4 |
c |
Flour |
| 1 1/4 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Powdered sugar |
| 2 |
T |
Brandy, or milk |
| 1 |
t |
Vanilla |
| 1 |
|
Egg yolk beaten with 1 tbl |
|
|
milk for glaze |
| 3 |
T |
Sesame seed |
INSTRUCTIONS
DESCRIPTION: These golden twists are usually baked on Holy Thursday.
Preheat oven to 375. Beat together butter and sugar until light and
fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking
soda and salt, mixing well after each addition. Working with rounded
teaspoons of dough, use palms to roll each piece back and forth on a
lightly floured surface until it forms a 6-inch rope. Bring ends
together to form a hairpin shape, then gently twist 2-3 times. Lightly
pinch ends together. Arrange 1" apart on greased baking sheets, brush
with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or
until golden. Cool on racks. Store airtight at room temp for 2 weeks.
Freeze for longer storage. From "The Joy of Cookies," formatted by
Theresa Grant, HWWK11b.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”