Paying for taxes with Cookies

Yup, that's what John and I do! A good friend does them for us, his price, home made cookies. This year I asked him what kinda and he requested German Cinnamon Twists (hence my post Friday asking for a recipe). I did get a great suggestion but already had the dough rising on Saturday at that point, so there was no turning back. This recipe comes from a yeast package from the 60s. That must mean they will be good right?
RIGHT!! Sure these things have 2 sticks of butter, a cup of sugar, and a cup of sour cream... there is nothing at all healthy about them, but they ARE delicious :) As for our friend he said he had them for dinner that night and breakfast the next day and that they were perfect! Score!

If you are looking for a decadent, delicious cinnamon twist, look no further.


Sour Cream Twists

Fleischmann’s Yeast Booklet (1961) (found via Pragmatic Attic)

These cookies are yeast risen and given turns like puff pastry, only cinnamon sugar is sprinkled over the dough instead of spreading it with butter. (There's two sticks of butter in the dough though... so don't worry my butter loving friends)

Makes 4-5 dozen

Dissolve 1 pkg. yeast (2 1/4 tsp.) in 1/4 warm water
Combine the following ingredients to make a dough, then mix in the dissolved yeast, and beat the batter until it is smooth: (I used a kitchen aid for this part)
4 C. sifted flour
1 C. margarine (I cut unsalted butter into the flour)
1 C. sour cream (I used reduced fat sour cream)
2 eggs
1 tsp. salt
1 tsp. vanilla

Cover dough and let rise in fridge for 2 hours to 2 days. (my dough was very sticky but don't worry all the sugar you roll it out with makes it the perfect consistency later)

Mix together 1 C. sugar and 1 tsp. cinnamon (I used 2 tsp) and sprinkle some over counter or pastry board.

Roll dough over cinnamon sugar into 15″x18″ rectangle. Turn over to coat both sides in sugar. Fold into thirds, like a letter. Roll 1/4″ thick, using rest of sugar. Cut into 1″x4″ strips. Twist and place on greased sheet and bake at 375 degrees for 15 minutes.

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11 chews:

Angela Maitland said...

These really look delicious and I can't wait to make them!

Mihaela Apostu said...

These looks great! Congratulations!

Jeanne Schriel said...

Supr cute. Glad he liked them!!!

Guru Uru said...

These look absolutely stunning :D
Could eat a trays worth!

Choc Chip Uru @ Go Bake Yourself

Anonymous said...

1/4 what of warm water =p I want to make these for my hubby he loves cinnamon =)

Laura said...

Wow, your twists really came out great. My grandmother gave me this recipe--it is old fashioned baking, but the funny thing is that the 1961 booklet promoted the recipe as using the modern technique of refrigerator risen dough.

Tracy said...

These look divine! I'd gladly be paid in these. ;-)

Hannah said...

Sigh, if only I could pay my taxes with baked goods... That would be snap! Meanwhile, they're giving me both nightmares and headaches when translated into actual money. Being an adult sucks.

Loveforfood said...

This is an awesome recipe

That makes it even better that it was a modern technique! Now I love the recipe even more :)

If you lived closer I bet you could convince our friend to do your taxes for baked goods :)

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