German Sour Cream Twists. Add eggs, sour cream and vanilla; mix well. Place on greased cookie sheet as you give a twist to the ends. An old-fashioned, pastry-like treat that stands out in a crowd.

German Sour Cream Twists Repeat process with second half of dough. Immediately remove from pans to cooling rack. Dip twists into icing or drizzle over twists.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, german sour cream twists. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Add eggs, sour cream and vanilla; mix well. Place on greased cookie sheet as you give a twist to the ends. An old-fashioned, pastry-like treat that stands out in a crowd.

German Sour Cream Twists is one of the most favored of recent trending foods on earth. It's simple, it is fast, it tastes yummy. It's enjoyed by millions daily. German Sour Cream Twists is something which I have loved my whole life. They're nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have german sour cream twists using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make German Sour Cream Twists:

{Get 1 pack (.25 ounce) of active dry yeast.
{Prepare 1/4 cup of warm water.
{Prepare 3 1/2 cup of bleached all-purpose flour.
{Get 1 tsp of salt.
{Get 1 cup of butter sliced.
{Make ready 3/4 cup of sour cream.
{Make ready 1 large of egg.
{Make ready 2 large of egg yolks.
{Get 1 tsp of vanilla extract.
{Make ready 1 cup of white sugar, or add as needed.

These German Sour Cream Twists Cookies are one of my favorite recipes. My grandmother used to make them and I remember fondly going over after school to help her make them. Twist each strip to create a spiral appearance. Pinch ends together place on cookie sheet.

Instructions to make German Sour Cream Twists:

Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps..
Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute..
Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix)..
Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight..
Preheat oven to 375°F (190 degrees C). Line several baking sheets with parchment paper. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle..
Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time..
Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk..
Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes..
Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

A rich and tender sour cream cookie, raised with yeast, reveals delicate sugary layers as it bakes. This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. German Sour Cream Twists ~ Christmas Cookie from Germany made with yeast. I have always found it fun to try recipes that have come to us from across the Big Pond. This is my grandmother's recipe for German Sour Cream Twist Cookies.

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