Butter Twists
Roll a basic dough into balls and then into six-inch lengths; fashion each into an interesting shape,
and bake until crisp.
INGREDIENTS
 1/2 cup (1 stick) unsalted
butter , softened
 1/2 cup sugar
 1 teaspoon pure vanilla
extract
 1 large egg white
 1/2 teaspoon coarse salt
 1 1/2 cups all-purpose
flour
 2 tablespoons all-purpose
flour
DIRECTIONS
1. Preheat oven to 350 degrees. Put butter and sugar in the
bowl of an electric mixer fitted with the paddle
attachment; mix on medium speed until creamy. Mix in
vanilla and egg white. Reduce speed to low. Add salt and
flour; mix until combined.
2. Roll dough into 3/4-inch balls. Roll each ball into a 6-inch
log. Bend log in half, then twist. Space 1 inch apart on
baking sheets lined with parchment paper.
3. Bake, rotating halfway through, until cookies just begin to
turn golden, 13 to 15 minutes. Let cool on parchment on
wire racks. Cookies can be stored in airtight containers at
room temperature up to 3 days.
First published