These are my all-time favorite Christmas cookies. I have no idea how long I’ve been making them, it has been that long.
To make these cookies, combine 3 1/2 cups all-purpose flour with 1 tsp salt. Cut in 1 cup shortening until the mixture is the size of small peas. Soften 1 package dry yeast in 1/4 cup warm water. Combine yeast mixture with 3/4 cup sour cream, 1 egg, 2 egg yolks, and 1 tsp vanilla. Add yeast mixture all at once to flour mixture. Mix well. Cover and chill for 2 to 3 hours.
After chilling, divide the dough in half. On a well-sugared surface, roll the half of dough into a 16×8-inch rectangle. Sprinkle with sugar. Fold in edges toward the center. Repeat rolling, sprinkling, and folding two more times, re-sugaring the surface of the dough as needed. Roll again to form a 16×8-inch rectangle.
Cut length-wise into two 16×4-inch strips.
Cut into thirty-two 4×1-inch strips.
Twist and place strips on ungreased baking sheets, pressing ends down slightly.
Repeat rolling, cutting, and shaping with second half of dough. Bake in 375 oven 12-15 minutes. Serve warm or cool. Makes 64.
Here is the round-up of my four weeks of Christmas cookie recipes. I hope you’ve found at least one you would like to try.
Week #1–Frosted Creams (molasses cookies)
Week #2–Melt-in-your-mouth Nut Strudel
Week #3–Mini-Kisses Thumbprint Cookies
What is your favorite Christmas cookie?
Those are my thoughts for today.