Reviewer:

tazandgang

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Reviewed: Nov. 14, 2012

Very delicious and a special recipe. It is a bit time consuming but worth the trouble for an elegant and festive cookie. Chilling the dough in the 2 wrapped disks worked out just fine fine for me. The first roll-out does not have to be a perfect rectangle, as the first folding of the dough into thirds takes care of the shape.

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4 users found this review helpful

Reviewer:

Dee

Reviewed: Nov. 8, 2012

We like this recipe. It was very easy to put together and I did refrigerate it overnight as the recipe called for. The twists were tender and delicious, not too sweet. It really didn't puff up all that much for a yeast cookie, but maybe that was because this recipe called for no raising of the dough-just put it right in the oven. tip; we used a ruler and a pizza cutter to cut the strips into even 1 inch wide strips and it worked well to keep them a consistent size for even baking. Thank you for a great recipe-we plan to make it again for the holidays.

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6 users found this review helpful

Reviewer:

VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: Oct. 3, 2012

These have been a Christmas tradition in our family for three generations. We love to eat them while opening presents Christmas morning. We call them Angel Twists. We make vanilla sugar to use when rolling them out. Instead of my food processor, I use the dough hook on my mixer. I have also mixed these by hand. Works no matter which method I use.

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5 users found this review helpful

Reviewer:

raemmons

Reviewed: Sep. 20, 2012

Sounds great, but I have a tip. When you are going to roll dough into a rectangle, don't shape it into a disk shape, make it a small rectangle before you wrap it to chill. Why start with a shape that will not roll easily into the desired finished shape? Makes it SO much easier.

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14 users found this review helpful

Reviewer:

Lakelady

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Yelm, Washington, USA

Reviewed: Aug. 15, 2012

Delicious! These goodies taste like a yummy yeast donut. . .except better. . .because the texture is delicious! My food processor was too small to mix everything in, so I just split the ingredients. But, it worked out fine. The cookies are time-intensive, but Roth every minute! Would be great for a special breakfast.

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4 users found this review helpful