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Butter Twists

Roll a basic dough into balls and then into six-inch lengths; fashion each into an interesting shape, and bake until crisp.

  • servings: 40

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg white
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons all-purpose flour

Directions

  1. Step 1

    Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add salt and flour; mix until combined.

  2. Step 2

    Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.

  3. Step 3

    Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks.

Source
Holiday Cookies 2005, December 2005

Reviews (29)

  • 20 Dec, 2010

    A "regular" in my kitchen. I occasionally use almond extract in place of, or addition to vanilla. Give it a try if you are a fan of almond.

  • 18 Jun, 2010

    I just got done baking a small batch of these..I cut the recipe in half (but i still added one whole egg white). I didn't use the 2 T of flour instead i chilled the dough for 10 mins which made it easier to handle. But this dough should not be handled much, it melts really quickly when making the twists. I sprinkled granulated sugar before baking. My twists didn't turn up as pretty as the ones in the pic but it sure tasted yumm! Thnx!

  • 18 May, 2010

    Oh ya, I also wanted to mention that I sprinkled them with cinnamon sugar before baking, really yummy.

  • 18 May, 2010

    I just made these today and they are really good. I added all the flour and it seems perfect. I will definately make these again, and next time I will double the recipe, it only made about 2 dozen for me.

  • 16 Feb, 2010

    I added all flour to the recipe, and sprinkled with granulated sugar prior to baking. These "nothing special" cookies were so addictive, I made two batches in two days. The sweet and salty taste was prevocative, and we couldn't stop eating them. DONT leave out the small amount of course salt. It makes all the difference. These are great dunkers and munchers.

  • 7 Feb, 2010

    kennel55, I used the extra 2T flour in the recipe as bench flour to prevent the dough from sticking to my board. Let us know how the cookies come out the next time minus the extra flour. Good luck!

  • 4 Apr, 2009

    The cookies are great and reduced in fat without the egg yolk. I always tend alter the recipes with a different" twist." I added a whole egg, 1/4 cup of ground toasted hazelnuts, reduced salt to 1/4 tsp. (I did not have coarse salt and with the addition of the egg yolk I felt the extra salt was not needed to enhance flavor.

  • 27 Mar, 2009

    I have to also add... I didn't taste the cookies when I typed my last remark. They were definitely Easy to make but the taste was Very BLAND. They had a Flour Taste. I even applied different types of icing on several. The Flour Taste was overpowering. I didn't enjoy the taste. Maybe there was an ingredient you forgot to add Martha? I'm going to try this again but MINUS the extra 2 T of flour. Hmmm?

  • 27 Mar, 2009

    My cookies turned out Perfectly (as always). After the 1 1/2 C Flour, I then kneaded 1 T Flour - then added the 2nd T flour. I didn't have Parchment paper or Waxed paper but used the cookie sheet with the 1/4 air flow middle (where they bake evenly). My cookies are PERFECT! Aprox: 2 Doz. Thank You Martha. This was the easiest and fastest cookie ever!!! I will keep this recipe close by for last minute guests! Thank you again! Carol S. Pgh. PA

  • 27 Mar, 2009

    Found many negative things with this recipe. I had to add 2 tbsp milk to the dough to make it wet enough to stick together to roll into logs. And I even forgot to add the extra 2 tbsp flour!!! When shaping them into the twists, the dough kept cracking. BTW, twist the logs whiile on the baking sheets. I dusted them with sugar before baking but these were the MOST BLAND cookie we've tasted. I then doused them in cinnamon sugar

  • 23 Mar, 2009

    On the 2 tbsp flour, it probably goes in with the rest of the flour.(ex). Most recipes I have seen over the years, will say put in 1 1/2 cup PLUS 2 tbsp flour. I think whoever writes Martha's recipe's leaves much to be desired many times.

  • 21 Mar, 2009

    Vicky and Maysem: I've made these several times before and you add in the extra flour with the rest of the ingredients. I don't flour my work surface for this one because the log you form just ends up sliding on the surface.

  • 21 Mar, 2009

    I found a great conversion chart that i keep on the inside of my kitchen cupboard at www.gumbopages.com/metric.html

  • 20 Mar, 2009

    Angelina, sweetheart, these are our units of measure. We were taught these as kids and they tried to change us to metric 4 decades ago, we are not having it! I suggest you put-up a little conversion chart next to your prep table. Bon chance!

  • 20 Mar, 2009

    I understand "angelina2007", it's O.K for the people when it's in their currency, but when you have to convert all the time it can become frustrating. It's like when you go to another country and you don't understand their money currency. So, please have a little heart for an cooking fan and lighten up. Recipes can be printed with the conversions along-side each other in (brackets).

  • 20 Mar, 2009

    I couldn't get these cookies to roll into a log at all...they just kept falling apart!

  • 20 Mar, 2009

    some recipes call for a bit extra flour so I am thinking it is 1 1/2 cups plus 2 tbs. of flour.

  • 20 Mar, 2009

    Angelina2007, get a conversion chart and convert it to metric yourself. The rest of us are fine with the way MS writes the recipes.

  • 20 Mar, 2009

    Maysem......my quess is the 2T of flour is for the countertop when you roll out the dough. That is how I am going to use it.

  • 20 Mar, 2009

    Why does it ask for 1 1/2 cups flour and 2 tablespoons flour. Is the 2 tablespoon part of the recipe or is if for sprinkling on your countertop when rolling the dough out?

  • 20 Mar, 2009

    America is not currently on the metric system. I suggest a conversion
    table for Angelina 2007. Our measuring equipment is not marked in
    metric, yet.....a few are but in the mean time bear with all of us who are not in the metric mode. perfection would be for us to use a scale for really
    accurate measurements. That is what the pros do.

  • 20 Mar, 2009

    this is an old family tradition for Christmas cookies. we also cut them in a log shape then dip them in a beaten egg and then roll in seseme seeds. We also frost some with a very thin confectionary sugar/ water mixture after they cool can add red or green food coloring and or sprinkle with colored sugar or candy sprikles Great memories made them with my Grandma now with my nieces!

  • 10 Mar, 2009

    Mine were all slightly different shaped, but thats alright. Very tasty, in fact, buttery! I can see this as a good Christmas edition.

  • 11 Aug, 2008

    my batch made less than 2 dozen. i'll double up next time. suggestion: sprinkle some superfine sugar over them before baking. these cookies are perfect for dunking :-)

  • 8 Jan, 2008

    These cookies were a perfect addition to the cookies trays that I made as gifts for Christmas. They had a very light buttery taste and their shape made them standout.

    I would definitely recommend them.

  • 22 Dec, 2007

    I was able to make about 3 dozen cookies from this recipe yesterday.

  • 20 Dec, 2007

    How many cookies does it makes?

  • 19 Dec, 2007

    Can you give all your recipes in metric?