• 3 1/2 cups flour
  • 1 tsp salt
  • 1 cup butter or margarine
  • 1 package dry yeast
  • 1/4 cup warm water
  • 3/4 cup sour cream
  • 3 eggs - 1 whole and 2 yolks
  • 1 tsp vanilla
  • 1 cup sugar


Sift flour and salt together into a large bowl. Cut in butter. Dissolve yeast in warm water. Add sour cream, eggs, vanilla to dissolved yeast and mix well. Add to flour/butter mixture and mix to form a ball. Cover with a damp cloth and refrigerate for at least 2 hours.

Roll 1/4 of dough on sugared board into a 8x16 in. rectangle.

Sprinkle sugar and fold dough to make for layers. Cut into 1/4 in. strips. Twist ends in opposite direction to make a horseshoe shape.
Place on cookie sheets sprayed with Pam. Bake 20 minutes in 375 oven. When baked, remove from cookie sheet quickly. They tend to stick.
Notes: Return unused dough to refrigerator.
Oven temperature varies. Check cookies before the 20 minutes are up to make sure they won't burn. This recipe was given to me by an old friend. She wrote it from memory; if you have any questions, contact me directly. I have used low fat sour cream, no fat sour cream and even yogurt to try and lower the fat content in these cookies. Even though they were still good, they are best when using butter and regular sour cream.

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Submitted 6/13/05.
Source: Eddie Damon
Submitted By: Eliana Kimball
German Twists