Austrian Twists

Makes about 5 dozen cookies

1 package dry yeast
3 cups all-purpose flour
1 cup butter, softened
3 egg yolks
one 8-ounce carton sour cream

FILLING:

1/2 cup sugar
1/2 cup chopped pecans
1 teaspoon cinnamon

GLAZE:

2 cups powdered sugar
3 tablespoons milk

Combine yeast and flour; add butter, mixing well with hands. Stir in egg yolks and sour cream. Shape dough into 4 balls; wrap in waxed paper and refrigerate overnight.
To make the filling: Combine sugar, pecans and cinnamon.

Set aside. Preheat the oven to 350 degrees. Work with 1 portion of dough at a time.
Place on a lightly floured surface and roll into a 1/4-inch thick circle. Spread 1/4 cup of the sugar mixture evenly over circle and cut into 16 equal wedges.

Roll up each wedge, beginning at the wide end and rolling to a point. Seal points firmly. Place on greased baking sheets, point side down. Bake for 18 minutes or until lightly browned. Transfer to wire racks. For glaze, mix powdered sugar and milk until smooth. Drizzle over twists while they're still warm.

(E-mail Recipe)