A twist on a German inspired holiday pastry cookie.
Triple layers of sour cream dough get a twirl with vanilla and orange zest aromas.
No need for spreading out dough with flour.
A dusting of sugar was an appreciated twist for creating the extended layers.
Make this dough ahead of time and let it rise to develop its flavours.
Enjoy the creativeness of this pastry while making these amusing shapes.
SOUR CREAM twist pastry cookie
Delicious from the slightly caramelized edges and the soft interiors.
SOUR CREAM twist pastry cookie
yields 32 pastry cookies
(Note: the dough is made ahead of time)
. 2-1/4 tsps. (1pkg.) active dry yeast 'Traditional'
. 1/4 cup warm water (~110F)
. 3/4 cup sour cream
. 1/4 cup organic, granulated sugar
. 1 large egg
. 2 large egg yolks
. 2 tsps. pure vanilla extract
. 1 large orange, finely grated
. 3-3/4 cups All Purpose flour
. 1 tsp. sea salt
. 1/2 cup shortening, cubed
. 1/2 cup unsalted butter, cubed
. 1 cup organic, granulated sugar, divided into portions
1. In a small bowl, dissolve the sugar and the yeast with the warm water at (~110F). Cover and set aside for 15 minutes.
2. In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla and orange zest. Set aside.
3. In a large food processor, place both the flour and salt. Start the speed on MED-LOW and pulse a few times while adding the shortening and butter cubes. Continue this process until the mixture looks slightly coarse.
4. Add the yeast mix through the spout while whirling to combine. Do the same for the sour cream mix. Keep combining up until the dough pulls away from the sides and forms a ball.
. Pre-heat the oven to 350F. Position rack in the center of the oven. Prepare 2 large, parchment lined baking sheets.
6. Remove the dough from the refrigerator and divide in half. Return remaining dough in refrigerator.
7. Before rolling out the first piece of dough, generously sprinkle about a 1/4 cup sugar onto a very clean surface.
8. Press down the dough and form a rectangle. Roll out and flip over to roll again. Sprinkle sugar as you go to avoid sticking. Once, the dough measures an 8x16 inch rectangle, sprinkle 1/4 cup of sugar over the dough's surface. Fold one end to the center and the other end over the first fold. Roll it out again to get the same size 8x16 inch rectangle.
9. On the longest width, divide the dough evenly into 16 sections. Gently grab each strip in the center and narrowly twist out to opposite ends. Pinch the circular ends together.
10. BAKE cookies for 18 minutes or until the edges just start to turn light brown and caramelized.
11. Meanwhile REPEAT the same for the remaining dough.
12. Once removed from the oven, let them rest 1 minute before transferring the cookies to a rack to cool completely.
. Store in an airtight container once completely cooled. Also freezes very well. Enjoy adding this to your sweets table.
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.