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Orange Twists

These soft and sweet twists have a long shelf life. You can make a number of flavor variations with this recipe, including lemon, cherry and almond. I sometimes add a confectioners' sugar glaze. —Raine Gottess, Lantana, Florida
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 3 dozen


  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons grated orange zest
  • 4 drops yellow food coloring
  • 2 drops red food coloring


  • In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flours and salt; gradually beat into creamed mixture.
  • Divide dough in half. Mix orange zest and food colorings into 1 half; leave remaining dough plain. Cover each half and refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 350°. Divide each half into 8 portions. Roll each portion into a 15-in. rope. Place 1 plain rope and 1 orange rope side by side; press together lightly. Cut rope crosswise into 3-in. pieces. Twist each piece several times; place 2 in. apart on ungreased baking sheets. Repeat with remaining dough. Bake 7-9 minutes or until bottoms are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 95 calories, 5g fat (3g saturated fat), 17mg cholesterol, 68mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.
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