Prep Time: 2 hrs 20 mins
Total Time: 2 hrs 35 mins
Yield: 1batch
About This Recipe
“Great for snack time or with a cup of tea. Clipped this out of a newspaper it was submitted by a Carolyn Wilson.”
Ingredients
1cupsour cream
2tablespoonsvegetable shortening
3tablespoonssugar
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1egg, beaten
1packageyeast
1/4 cupwater
3cupsflour
1/2 cupbutter, softened
1/3 cupsugar
cinnamon, to sprinkle
Directions
Scald together sour cream, shortening and sugar.
Remove from heat; cool.
Add baking soda, salt and egg.
Dissolve yeast in warm water.
Add to above mixture.
Mix in one cup of the flour at a time.
Mix well and placed on floured board and let rise one hour.
Roll out in a rectangle about 12×8 inches.
Spread bottom half with butter, sugar and then sprinkle lightly with cinnamon.
Fold top over and cut in 1/2×9-inch lengthwise stripes.
Twist twice and place on greased cookie sheet.
Let rise one hour in a warm place.
Bake 15 minutes at 350 degrees.
Remove form pan and glaze with a powdered sugar icing.
Reviews
“My husband used up half my sour cream but I was making something else with pumpkin in it so I subbed pumpkin for half the sour cream.This was fabulous!!!!! For me it made one dozen twists.”