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Butter Twists
Butter Twists
Roll a basic dough into balls and then into six-inch lengths; fashion each into an interesting shape,
and bake until crisp.
INGREDIENTS DIRECTIONS
1/2 cup (1 stick) unsalted 1. Preheat oven to 350 degrees. Put butter and sugar in the
butter , softened bowl of an electric mixer fitted with the paddle
1/2 cup sugar attachment; mix on medium speed until creamy. Mix in
1 teaspoon pure vanilla vanilla and egg white. Reduce speed to low. Add salt and
extract flour; mix until combined.
1 large egg white 2. Roll dough into 3/4-inch balls. Roll each ball into a 6-inch
1/2 teaspoon coarse salt log. Bend log in half, then twist. Space 1 inch apart on
1 1/2 cups all-purpose baking sheets lined with parchment paper.
flour 3. Bake, rotating halfway through, until cookies just begin to
turn golden, 13 to 15 minutes. Let cool on parchment on
2 tablespoons all-purpose
wire racks. Cookies can be stored in airtight containers at
flour
room temperature up to 3 days.
First published