Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Butter Twists 3.8 (39) 25 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 40 These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table. Ingredients ½ cup (1 stick) unsalted butter, softened ½ cup sugar 1 teaspoon pure vanilla extract 1 large egg white ½ teaspoon coarse salt 1 ½ cups all-purpose flour 2 tablespoons all-purpose flour Directions 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. 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. Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks. Rate it Print