Twisters (Rugelach-Style Cookies)
Sandra's wonderful Jewish cookies: a rich yeast dough chilled overnight, rolled in cinnamon sugar and nuts, cut into wedges and rolled into crescents. Always makes 64.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills calls these wonderful Jewish cookies, and notes the recipe always makes 64. A tender dough of flour, melted margarine, eggs, vanilla and yeast chills overnight, then each quarter is rolled out right on a bed of cinnamon sugar and chopped nuts.
Cut into sixteen wedges and rolled up from the wide end like rugelach, they bake into crisp, cinnamon-y twists, and they freeze very well.
Ingredients
- 1 packet of dry yeast
- 1/4 cup warm (not hot) water
- 2 tablespoons sugar
- 3 cups of flour
- 1/2 pound melted margarine
- 1 teaspoon vanilla
- 2 beaten eggs
- Cinnamon sugar: 1 tablespoon cinnamon mixed with 1 cup sugar
- 1 cup chopped nuts
Instructions
- Proof. Mix the 2 tablespoons sugar into the warm water, sprinkle the yeast on top and let stand until foamy, 5 to 10 minutes.
- Make the dough. In a medium bowl, put the flour, melted margarine, vanilla and eggs. Add the yeast and mix until all the flour is combined. Cover with plastic wrap and refrigerate overnight.
- Roll. Cut the dough into quarters and work one piece at a time. Spread 1/4 of the cinnamon sugar and 1/4 cup nuts on a board and roll the dough out, pressing it into the cinnamon and nuts.
- Cut. Cut the dough into halves, then quarters, then eighths and finally sixteenths.
- Shape. Roll each piece from the outside edge to the narrow point. Place on an ungreased cookie sheet with the point turned under.
- Bake. Bake at 350°F for 20 to 25 minutes. They freeze very well in zip-lock bags.
Tips
- Keep the other quarters of dough refrigerated while you work with one.
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