These German Sour Cream Twists Cookies are one of my favorite recipes that my Grandmother used to make. She always had them on hand. She’d would make large batches and freeze them in her cookie tins. Whenever we would go visit, we could go into her freezer and grab a few for a snack.
This recipe is a labor of love. The prep time is longer than most cookie recipes because the yeast has to develop in the refrigerator for at least 2 hours. but it is well worth the effort. My Grandmother didn’t use low-fat or low-calorie anything. So I made these with real unsalted butter and regular sour cream (no low-fat or non-fat). The original recipe called for shortening, but I am not fond of shortening, so I substituted lard. They came out just like my Grandmother’s. So they were perfect!
I hope you enjoy these as much as my family has for generations. Here’s what you’ll need:
2 hr, 30 Prep Time
14 minCook Time
2 hr, 44 Total Time
- 3 1/2 cups unbleached white flour
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup lard
- 1 package or 2 1/4 teaspoon yeast
- 1/4 cup lukewarm water
- 3/4 cup sour cream
- 1 egg
- 2 egg yolks
- 1 teaspoon vanilla
- 1 1/4 cup cane sugar
- Dissolve yeast in a cup of lukewarm (warm to the touch) water. Set aside.
- Cut butter and shortening into flour and salt. Continue until mixture resembles coarse corn meal.
- Combine sour cream, whole egg, egg yolks, and vanilla and stir until well combined.
- Add dissolved yeast and combine.
- Stir sour cream mixture into flour and butter mixture. Continue to stir until all ingredients are combined and dough forms a ball. It's easier if you use a mixer. (I used my Kitchen Aide stand mixer with the paddle attachment and mixed for about a minute.) But you can mix by hand, it will just take a little longer.
- Cover and chill dough for 2 hours or overnight.
- Preheat the oven to 350 degrees.
- Remove dough from refrigerate and divide in half. Return one half to the refrigerator until ready to use.
- With 1st half of dough, roll out to 8x16 rectangle on a sugared surface. Sprinkle dough with 1/2 cup sugar.
- Fold dough in by thirds
- Roll out the dough again into a 8"x 16" rectangle. Divide dough into sections cutting across the 16" sections. So strips will be 8" long and 1/2" wide.
- Twist each strip to create a spiral appearance. Pinch ends together place on cookie sheet. Repeat with all the dough.
- Bake cookies for 14-15 minutes or until the edges just start to turn light brown.
- Remove from oven and place cookies on a cooling rack immediately. Otherwise the sugar will carmelize on the cookie sheet and stick.
- Store in an airtight container once completely cooled.