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Greek Holiday Twist Cookies

by Chef Megan Joy on December 11, 2012

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

 

Greek Holiday Twist Cookies
Recipe type: High Altitude
 
Ingredients
  • 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
Instructions
  1. Cream together the butter, sugar, and salt until light and fluffy.
  2. Beat in the 2 eggs, one at a time, until blended.
  3. Add the orange juice and vanilla.
  4. Mix in the flour, baking powder, and baking soda until the dough comes together.
  5. Wrap in plastic and chill for 1-2 hours until the dough is firm enough to handle.
  6. Preheat your oven to 350 F.
  7. Roll 1" pieces of dough into 8" ropes.
  8. Fold the ropes of dough in half, and then twist three times.
  9. Place the twists 2" apart on parchment-lined baking sheets.
  10. 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.
  11. Bake for 12-14 minutes until the twists are puffed, and just lightly golden on the bottoms.
  12. Cool completely before storing in an airtight container.
  13. 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.

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