These pastry-like cookies have yeast in them but no rising. You just have to chill the dough a while, roll in lots of sugar, and twist to get one of the best Swedish Christmas traditions! We make these every year. I love to dip them in hot chocolate!
Right after I had the baby, my wonderful amazing mother came and stayed with us for a while to help us cope with the fact that our children officially outnumber us.
Mom knows that I make Butterscotch Oatmeal for the kids nearly every morning, so she made some too, except that she actually followed the recipe. (I usually only add half the sugar because I don’t want my kids to turn into junkies like me.)
Well Charlotte noticed. “Grandma, this oatmeal is REALLY GOOD. What did you put in this??” I explained to her that Grandma added “too much” sugar. I said, “Do you know why sugar is bad for you?” And she said, “I don’t care.”
Me neither Charlotte, me neither. But I won’t be admitting that to you for as long as I can swing it. Here’s hoping we don’t die young. And cheers to all your future dental bills.
This is the other recipe from Eric’s great-grandma Prudy that I promised you guys this year! It’s a huge personal favorite of mine. It might be my favorite Prudy recipe, although Butter Pecans are another top contender.
Sour Cream Twists are like a cross between a pastry and a cookie. There is yeast in the dough, but you don’t need to let them do a traditional rise. You just chill the dough for a while and let the yeast work some yeasty magic.
One of the first times my mother-in-law Kris made this recipe, years after Prudy had passed away, she couldn’t decide if the “sour cream” called for in the recipe was sour cream that we buy in a tub, or regular heavy cream that had gone sour. She decided to use the tub kind and it worked out great, but sometime I want to try it with sour heavy cream. I wonder how much it would change the result.
The other different thing about this recipe is that there is no sugar mixed in the dough; instead you roll and fold the dough in sugar several times, which makes tiny delicate layers.
Then once you’ve shaped the twists, you roll them in sugar before baking. When you bake them the the sugar gets crusty around the edges and crystalizes a little bit, giving them just the right amount of crunch on the edges while still having a tender, yeasty center.
They are sweet but not overwhelming. They are seriously the best thing that will ever be dipped in your hot chocolate! These would be great to leave out for Santa, or even to snack on for breakfast while opening stockings!
Here are some other Swedish cookie recipes from Gramma Prudy that you will love!
Butter Pecans << 6 ingredients to heaven.
Crispy Swedish Cardamom Cookies << if you love cardamom, you will love these!
Grandma Prudy’s Classic Gingersnaps << sooo good with milk.
I found some similar recipes, check it out:
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