Butter Twist Cookie Recipe
These Christmas twisty cookies are buttery, flakey, dipped in chocolate, coconut and pecans... and pretty much HEAVEN.
Servings: 10 servings
- 4 cups flour
- 1 tsp salt
- 1 cup sugar
- 2 tsp baking powder
- 3 eggs
- 1 tsp vanilla
- 2 sticks butter
- 1/2 pint heavy cream
- Your favorite chocolate for dipping
- Crushed pecans and coconut or your fave nuts or ingredients!
In a stand alone mixer cream together the sugar, eggs and butter.
Combine flour, baking powder and salt in a separate bowl.
Add the dry ingredients to the wet ingredients along with vanilla.
Then mix in heavy cream.
On a floured surface, break off pieces of dough and roll into pencil thick ropes (about 12" long).
Cut into 6" pieces, fold in half and twist.
Put onto a lightly greased sheet and brush with egg.
Bake at 350 for about 18 minutes or until a lightly golden brown.
Cool and dip into melted chocolate and crushed pecans or coconut! Lay on parchment paper to dry. ENJOY!
Calories: 358kcal | Carbohydrates: 65g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 266mg | Potassium: 235mg | Fiber: 2g | Sugar: 25g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2.9mg