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Source: The Love Of Baking (Robin Hood)
Prep Time: 40 min
Bake Time: 12 min
Makes: 48 twists
Freezes: Excellent
1 cup Redpath granulated sugar
1 cup Crisco shortening
2 tbsp. finely grated lemon rind
2 eggs
4 egg yolks
1 tsp. vanilla extract
4 cups Robin Hood all purpose flour
1 tsp. salt
Redpath granulated sugar for sprinkling
Preheat oven to 350F. Line baking sheets with parchment paper.
In a large bowl, beat sugar with shortening and rind until fluffy. Beat in eggs, yolks, and vanilla until mixed. Add flour and salt. Beat until well blended.
On a lightly floured surface, knead dough a couple of times. Form into 2 (10") logs. Working with 1 log at a time, slice into 12 pieces. cut each piece in half and roll into balls.
Assembly:
Roll each ball into an 8" rope (if dough cracks, squish it back together). Cut rope in half. Make an "X" with the ropes. Twist to form cookies. Place on parchment spacing 2" apart. Repeat with remaining log. Generously sprinkle with sugar.
Bake 10 - 12 minutes until base is golden. Cool for 3 minutes on baking sheets. Remove to wire racks to cool completely.
Prep Time: 40 min
Bake Time: 12 min
Makes: 48 twists
Freezes: Excellent
1 cup Redpath granulated sugar
1 cup Crisco shortening
2 tbsp. finely grated lemon rind
2 eggs
4 egg yolks
1 tsp. vanilla extract
4 cups Robin Hood all purpose flour
1 tsp. salt
Redpath granulated sugar for sprinkling
Preheat oven to 350F. Line baking sheets with parchment paper.
In a large bowl, beat sugar with shortening and rind until fluffy. Beat in eggs, yolks, and vanilla until mixed. Add flour and salt. Beat until well blended.
On a lightly floured surface, knead dough a couple of times. Form into 2 (10") logs. Working with 1 log at a time, slice into 12 pieces. cut each piece in half and roll into balls.
Assembly:
Roll each ball into an 8" rope (if dough cracks, squish it back together). Cut rope in half. Make an "X" with the ropes. Twist to form cookies. Place on parchment spacing 2" apart. Repeat with remaining log. Generously sprinkle with sugar.
Bake 10 - 12 minutes until base is golden. Cool for 3 minutes on baking sheets. Remove to wire racks to cool completely.
