My sister-in-law thinks that my ‘random baking’ should be like iCarly’s ‘random dancing’… so now whenever I get the itch to bake something I hear an echoey voice in my head saying, “Raaaaaaaaaaandom baking!” This is probably funny only to myself.
I’m spending the day with my best fwiend Isak, so I had a helper. We looked through Martha Stewart’s Cookies book and he ‘mmm’ed at every single page… over 300 pages.
We chose Butter Twists because I thought it would be fun for him to roll and twist.
They wanted to crack and break when we twisted them. The trick is to make the dough nice and warm in your hand and then super-duper gently twist. Isak suggested we call Martha Stewart to tell her this. I told him I didn’t have her phone number.
These are a pretty dense cookie, but nice and buttery and not too sweet. They are very good dipped in coffee or milk.
Martha Stewart’s Butter Twists
- 1/2 cup unsalted butter, room temp.
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 large egg white
- 1 1/2 cups plus 2 tbsp. flour
- 1/2 tsp. coarse salt
- 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 flour and salt; mix until combined.
- 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.
- 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.