Lemon yogurt twists
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Lemon yogurt twists
  Lemon    Yogurt    Cookies  
Last updated 6/12/2012 1:27:15 AM. Recipe ID 62060. Report a problem with this recipe.
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      Title: Lemon yogurt twists
 Categories: Cookies
      Yield: 50 Servings
 
           -JUDI M. PHELPS
  3 1/2 c  All-purpose flour or
           Unbleached flour
      1 ts Salt
      1 c  Butter or margarine
      1 pk Active dry yeast
    1/4 c  ;warm water (105 degrees F.
           -to 115 degrees F.)
    1/2 c  Lemon yogurt
      1    Egg; beaten
      1 ts Lemon rind; grated
    1/2    To 1 cup sugar
           Nutmeg
 
  Mix together flour and salt.  Cut in butter.  Dissolve yeast in
  water. Set aside for 5 minutes until bubbly.  Add yeast, yogurt, egg
  and rind to flour, mixing well.  Dough will be somewhat sticky. Wrap
  in wax paper and chill for about 2 hours.
  
  Roll half the dough on a lightly sugared board into an 8x16-inch
  rectangle. Fold ends toward center, overlapping.  Sprinkle with
  sugar. Roll again to same size and repeat.  Repeat a third time,
  ending in the rectangle. Cut into 1x4-inch strips.  Sprinkle with
  nutmeg. Twist ends into opposite directions, stretching slightly.
  Place on lightly greased cookie sheets or bend into the shape of a
  horseshoe. Bake at 375 degrees F. for 10 to 15 minutes or until
  lightly browned.
  
  Tips: Plain yogurt can be substituted.  The dough can be chilled
  overnight if more convenient.  Add 1 cup currants to the dough and
  sprinkle with nutmeg and cinnamon sugar for variety.
  




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Recipe ID 62060 (Apr 03, 2005)

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