Another day, another Christmas cookie favorite.
I bake all of the holiday cookies that I do because I love them, but I honestly think this recipe is one of my ultimate top picks.
The twists take a little extra time to roll and shape, but they are the perfect cookie. Lightly sweet, a little bit soft (in fact, when stored in an airtight container they actually start to soften to delicious perfection), and magnificent with a glass of cold milk, a cup of hot tea, or some strong coffee.
I wasn’t sure how they would come out at high altitude but they were a success, and I am happy. As I have said before, there’s a certain nostalgia that comes from food memories. These bring back many fond ones.
I hope all of you are enjoying the snow after the recent storm that passed through. It’s the perfect backdrop to holiday baking!
How to bake this high altitude adjusted recipe:
Greek Holiday Twist Cookies
Adapted from Nicole Moskou/Taste of Home Magazine
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup sugar
- ½ teaspoon salt
- 2 eggs + 1 egg for egg wash
- 1 tablespoon orange juice
- 1½ teaspoons vanilla extract
- 2½ cups all-purpose flour
- ¼ teaspoon + ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- Cream together the butter, sugar, and salt until light and fluffy.
- Beat in the 2 eggs, one at a time, until blended.
- Add the orange juice and vanilla.
- Mix in the flour, baking powder, and baking soda until the dough comes together.
- Wrap in plastic and chill for 1-2 hours until the dough is firm enough to handle.
- Preheat your oven to 350 F.
- Roll 1″ pieces of dough into 8″ ropes.
- Fold the ropes of dough in half, and then twist three times.
- Place the twists 2″ apart on parchment-lined baking sheets.
- Beat the egg with a fork to break it up a little and brush it over each twist with a pastry brush. This is the time to apply some sprinkles, if desired.
- Bake for 12-14 minutes until the twists are puffed, and just lightly golden on the bottoms.
- Cool completely before storing in an airtight container.
- Makes 28-30 cookies.
Note: This recipe was adjusted for high altitude baking. To bake at sea level, increase the flour to 2 3/4 cups, baking powder to 3/4 teaspoon, and baking soda to 1/4 + 1/8 teaspoon.