Cinnamon Twists
Holiday dinners tend to be plentiful and rich, so that when dessert time comes, no one needs anything heavy. Yet, everyone wants to end the evening with something a bit sweet. These cinnamon twists are crunchy and airy—perfect for a light dessert. They can be served with ice cream or fruit salad, and are delicious plain with coffee or tea, for people who want a really light dessert. They’re actually a universal pastry—they can be served at brunch, lunch, dinner or as a snack. They’re both elegant-tasting and casual. We promise they’ll become a favorite.
Ingredients
* 3¾ cups all-purpose flour
* 2 teaspoons baking powder
* 1 stick (8 tablespoons) unsalted butter,
softened
* 1½ cups sugar
* 3 extra large eggs
* 2 teaspoons pure vanilla extract
* 1½ teaspoons group cinnamon
Cinnamon Twists
Directions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour and baking powder until combined.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with 1 cup of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. With the mixer on low speed, add the dry ingredients and beat until a dough forms.
4. In a bowl, stir together the remaining ½ cup sugar and cinnamon, then spread the cinnamon sugar evenly over a baking sheet or flat surface.
5. To shape the twists, measure the dough into tablespoons. Shape each tablespoon into a compact cylinder, about 2" long, then roll it with your hands on a counter top until it measure 12".
6. Fold the roll in half, then twist the roll about 3 times to form a spiral. Roll the spiral gently in the cinnamon sugar, coating it completely as you maintain the spiral “rope-y” shape. (When you roll the spiral in the sugar mixture, it will lengthen by about 1".)
7. Transfer each finished twist to the prepared baking sheet, leaving about ½" in-between. Continue to make twists and sugar them in the same manner.
8. Bake the twists, one sheet at a time, for 15 minutes, until lightly golden. Let cool on the baking sheet, then transfer to a wire rack to cool completely.
9. Store the twists in a large container, in layers separated by wax paper, for up to 1 week.
Makes about 44 cookies, each 7 inches long.
