A cookie that could pass for pastry, sour cream twists have beautiful, delicate layers that melt into richly flavorful bites. The easy-to-mix dough has no added sweetener, but picks up plenty when rolled out on a countertop heavily sprinkled with cinnamon sugar. In the oven, that sugar caramelizes to create the lovely layers.
This cookie hails from The Old Country, but we’re not sure which Old Country. Some say Sweden, some say Germany. We found this recipe in our favorite collective cookbook—and perhaps our favorite baking book—From Manna to Mousse. In the early 70s, the Sisterhood of Congregation Beth El in New London, Connecticut, published this classic compilation of Jewish heirloom recipes. Since Mrs. Joseph Lubitz, the contributor, has a traditional German name (at least through her husband), we’d put money on Germany as the origin.
And here’s a twist: we’ve substituted whole-milk Greek yogurt for the sour cream. So, like “mincemeat,” this cookie retains its identity even without its namesake ingredient. We’d like to think that the lower fat and higher protein make it better for you. In this recipe, we prefer Imperial margarine to butter (don’t worry, no trans fats) because it’s so much easier to blend, has less fat and fewer calories, and it fools everybody. Of course, go ahead and use sour cream and butter if you want Old World authenticity and its extra dollop of cholesterol.
To keep these cookies fresh, freeze them. And eat them right out of the freezer—no need to defrost. The layers get firmer and more croissant-like. Dip a frozen cookie in coffee or tea, and it comes alive. We love them this way—a nice twist on a classic Old World cookie. And thank you so much, Mrs. Lubitz, for introducing us to this treat.
Sour Cream Twists
Adapted from From Manna to Mousse
Contributed by Mrs. Joseph Lubitz
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- 4 cups all-purpose flour
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- 2 ½ teaspoons instant yeast (SAF Instant or any brand rapid-rise yeast)
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- ¼ cup water
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- 1 cup butter or margarine (softened)
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- 1 cup Greek style whole milk yogurt or sour cream
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- 2 eggs, lightly beaten
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- I teaspoon salt
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- 2 teaspoons vanilla
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- ½ cup raisins
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- I cup sugar
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- I teaspoon cinnamon
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- Put flour, yeast, water, butter, yogurt or sour cream, eggs, salt, vanilla and raisins into a large bowl. Beat until combined and mixture forms a soft dough. If necessary, use your hands to incorporate the last bits into the dough.
- Cover with plastic wrap or a damp cloth and refrigerate at least two hours or up to two days.
- Preheat oven to 375° F. Combine sugar and cinnamon and sprinkle on a counter. Place dough onto the cinnamon sugar and roll out into a 15 x 18-inch rectangle. Turn over while rolling so both sides of dough get coated with sugar to prevent sticking.
- Fold into thirds as you would a letter. Then turn the dough 90 degrees and roll out to a rectangle about ¾ inch thick. Fold again into thirds. Turn and roll again. Fold into thirds one more time. (This makes a total of three folds.) End by turning and rolling out a rectangle 12 x 16 inches and about ½ inch thick, using up all sugar.
- Cut into about 48 1 x 4-inch strips. Twist each strip one or two times and place on lightly greased baking sheets. Bake 15 – 30 minutes (depending upon your oven) until golden. Freeze to keep fresh.
