Lemon Yogurt Twistscookies 3 1/2 cup all-purpose flour or 1 unbleached flour 1 teaspoon salt 1 cup butter or margarine 1 pkg active dry yeast 1/4 cup ; warm water (105 degrees f 1/2 cup lemon yogurt 1 egg; beaten 1 teaspoon lemon rind; grated 1/2 to 1 cup sugar 1 nutmeg Mix together flour and salt. Cut in butter. Dissolve yeast in water. Set aside for 5 minutes until bubbly. Add yeast, yogurt, egg and rind to flour, mixing well. Dough will be somewhat sticky. Wrap in wax paper and chill for about 2 hours. Roll half the dough on a lightly sugared board into an 8x16-inch rectangle. Fold ends toward center, overlapping. Sprinkle with sugar. Roll again to same size and repeat. Repeat a third time, ending in the rectangle. Cut into 1x4-inch strips. Sprinkle with nutmeg. Twist ends into opposite directions, stretching slightly. Place on lightly greased cookie sheets or bend into the shape of a horseshoe. Bake at 375 degrees F. for 10 to 15 minutes or until lightly browned. Tips: Plain yogurt can be substituted. The dough can be chilled overnight if more convenient. Add 1 cup currants to the dough and sprinkle with nutmeg and cinnamon sugar for variety. Source: My Great Recipes Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com |
