Brandy Ring Twists
1 3/4 cups butter
2/3 cup sugar
1 egg yolk
3 1/4 cups flour – approximately
3 tablespoons brandy
Cream butter and sugar until light and fluffy. Beat egg yolk into brandy and mix in with butter. Gradually sift in enough flour to make a smooth yet soft dough. Gather this into a ball and chill for 1to 2 hours. Pinch off small pieces of dough, and on a lightly floured board toll into thin pencil strips approximately 5 inches long. Twist the rolls together in pairs, rope fashion and then make a ring. Dough should remain cold until it is rolled, so divided into portions so some will remain chilled while you work the rest.
Sprinkle with sugar and place on a lightly buttered baking sheet. Bake in a preheated 350-degree oven for 10 minutes, or until a pale golden yellow. Cool and store in an airtight container.
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© 2011 Jennifer A. Wickes All Rights Reserved. No part of this document may be reproduced without written consent from the author.