sour cream sugar twists (aka starlight sugar crisps)
If you have about 45 minutes to spend in the kitchen, sour cream sugar twists (aka starlight sugar crisps) might be a tremendous lacto ovo vegetarian recipe to try. One serving contains 83 calories, 1g of protein, and 4g of fat. For 10 cents per serving, you get a hor d'oeuvre that serves 60. A couple people made this recipe, and 42 would say it hit the spot. This recipe from Sweet Annas requires vanillan extract, butter, eggs, and sugar. With a spoonacular score of 7%, this dish is improvable. If you like this recipe, take a look at these similar recipes: sour cream sugar twists – with step by step photos, Starlight Sugar Cookies, and Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps.
Servings: 60
Ingredients:
2 1/4 teaspoons active dry yeast
1 cup cold butter, diced
2 large eggs, beaten
3 3/4 cups flour (spoon gently into your measuring cup)
1 1/2 teaspoons salt
1/2 cup sour cream
1 1/2 cups sugar
2 teaspoons pure vanilla extract
1/4 cup very warm (but not hot! about 105º) water
Equipment:
whisk
bowl
oven
baking sheet
Cooking instruction summary:
Stir the yeast into the warm water and set aside to soften. In a large bowl whisk together the flour and salt. Cut in the butter until particles are the size of small peas. Blend in the eggs, sour cream, 1 teaspoon vanilla and the softened yeast. Mix thoroughly. Cover and chill at least 2 hours (or up to 4 days).Preheat the oven to 375ºF. In a small bowl, combine sugar and 2 teaspoons vanilla, stirring well to combine.Roll out half of the chilled dough on a board that has been sprinkled with about 1/2 cup of the vanilla sugar. Roll out to a 16x8" rectangle. Sprinkle with about 1 tablespoon more vanilla sugar.Fold one end of the dough over the center. Fold the other end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling the board and dough with additional vanilla sugar as needed.((This will bring you to a total of 3 times folding the dough, if that helps clarify things a bit!))Roll out to a 16x8" rectangle about 1/4" thick. Cut into 4x1" strips. Twist each strip 2 or 3 times and place on parchment-lined baking sheets. Bake 15-20 minutes, until the cookies are light golden brown. Repeat the entire process with the remaining dough.
Step by step:
1. Stir the yeast into the warm water and set aside to soften. In a large bowl whisk together the flour and salt.
2. Cut in the butter until particles are the size of small peas. Blend in the eggs, sour cream, 1 teaspoon vanilla and the softened yeast.
3. Mix thoroughly. Cover and chill at least 2 hours (or up to 4 days).Preheat the oven to 375ºF. In a small bowl, combine sugar and 2 teaspoons vanilla, stirring well to combine.
4. Roll out half of the chilled dough on a board that has been sprinkled with about 1/2 cup of the vanilla sugar.
5. Roll out to a 16x8" rectangle. Sprinkle with about 1 tablespoon more vanilla sugar.Fold one end of the dough over the center. Fold the other end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling the board and dough with additional vanilla sugar as needed.((This will bring you to a total of 3 times folding the dough, if that helps clarify things a bit!))
6. Roll out to a 16x8" rectangle about 1/4" thick.
7. Cut into 4x1" strips. Twist each strip 2 or 3 times and place on parchment-lined baking sheets.
8. Bake 15-20 minutes, until the cookies are light golden brown. Repeat the entire process with the remaining dough.
Nutrition Information:
covered percent of daily need
