Madrid Twists
Madrid Twists is an moderately easy dinner. Made with 1/3 c. butter or margarine, softened, 2/3 c. sugar, 2 eggs (one separated), 1 1/2 tsp. grated orange peel and 2 c. unsifted all-purpose flour, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In small mixer bowl with electric mixer at medium speed, cream butter or margarine and sugar.
Mix in egg, egg yolk and orange peel.
Reserve egg white.
Gradually stir in flour and salt just until mixed.
With hands, form dough into a ball.
Wrap and refrigerate for at least 1 hour.
Preheat oven to 325Β°.
Grease 2 large cookie sheets.
Divide dough into quarters.
Work with one quarter at a time; keep remaining refrigerated.
Cut each quarter into 12 pieces.
Roll each on lightly floured surface into 5-inch rope.
Place on cookie sheet and bend in the middle, then twist one end tightly around the other.
Brush with beaten egg white. Bake for 10 to 12 minutes.
Makes 4 dozen, about 40 calories each.
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