Food & Drink

Sugar Twists

Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.


Becky Unger of Bellingham says her mom, Thelma Richner, got this recipe in 1957 from Elinor Wheeler, a dear friend and neighbor. She said it's not a super-sweet cookie, but a family favorite nonetheless.


1 cake yeast

1/4 cup lukewarm water

31/2 cup flour

11/2 teaspoons salt

1/2 cup butter

1/2 cup shortening

2 eggs

1/2 cup sour cream

3 teaspoons vanilla

11/2 cup sugar


Heat oven to 375 degrees.

Soften yeast in water.

Sift flour and cut in the shortening.

Add to flour mixture the beaten eggs, sour cream and 1 teaspoon vanilla and the yeast water.

Mix and chill about 2 hours.

Mix sugar with remaining 2 teaspoons vanilla.

Sprinkle the sugar/vanilla mixture on waxed paper (it will be too sticky for pastry cloth).

Working with half the dough at a time, roll it to 1/4-inch thickness in rectangle.

Sprinkle sugar mix over all.

Fold 1/3 of the rectangle from a short side back onto itself (placing it over the middle third of the original rectangle) and sprinkle with sugar mix.

Fold remaining third short side back onto the 2 layers and sprinkle with sugar mix.

Cut into small strips (as thin or thick as you like, 1/2- to 3/4-inch works well), twist each strip a couple of times and place on cookie sheet.

Bake 15-20 minutes.

Makes at least 2 dozen.