Italian Twist Cookies – Nonna’s famous recipe (Yields 32 to 34 large cookies)
Perfect for Thanksgivings and Holidays. See the recipe and directions below.
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Ingredients:
2 sticks 8 ounces very soft butter (223 gr)
5 large eggs
1 1/2 cups granulated sugar (300 gr)
6 1/2 cups all purpose flour (850 grams)
3 tsp vanilla or 1 Pane degli Angeli vanilla packet
5 tsp baking powder(26 grams)
1/2 tsp salt or 1 tsp if you’re using sweet butter
Eggs and butter must be at room temperature.
Directions:
Step#1- In a large bowl using a whisk cream the butter and sugar until light and fluffy. About 2 minutes.
Step#2- Add the eggs one at a time and continue whisking. Add vanilla and salt.
Step#3- Mix baking powder in the flour and add it to the butter mixture.
Step#4- Fold in gently using a spatula. Move to a work surface and work gently until you have a smooth dough. Don’t overwork it.
Step#5- Cover in plastic wrap and let it rest in the fridge for at least 1 1/2 hours.
Step#6- Cut dough in 6 pieces, Roll each piece about 1/2 thick and 6 inches long.
Step#7- Twist to create shape.
Step#8- Bake at 350 degrees Fahrenheit (180 Celsius)on a parchment paper lined cookie sheet.
(8 to 10 minutes depending on your oven until slightly golden underneath)
For smaller cookies:-
Step#1- Just roll to 1/4 inch thickness and 6 inches long.
(If you have dough left over you can roll it out and cut circles using a Mason jar lid or round cookie cutter).
Step#2- Place in a small tart pan.
Step#3- Fill with a tsp of your favorite jam or Nutella. Bake at 350 degrees Fahrenheit until golden.
Enjoy!