Ingredients
Equipment
Instructions
- Warm the MilkIn a small saucepan, gently heat milk and butter until butter melts. Remove from heat and let cool to lukewarm (about 105–110°F).
- Activate YeastStir in sugar and yeast. Let sit 5–8 minutes until foamy.
- Make the DoughAdd vanilla and salt. Gradually mix in flour until a soft, slightly tacky dough forms.
- Rest the DoughCover and let rest at room temperature for 30 minutes (not a full rise—just relax the dough).
- Shape CookiesDivide dough into 36 pieces. Roll each into a 6-inch rope, fold into a twist or oval, and gently press ends together.
- Sugar CoatLightly roll each cookie in granulated sugar.
- BakePlace on parchment-lined baking sheets.Bake at 350°F (175°C) for 15–18 minutes, until lightly golden on the bottom but pale on top.
- CoolTransfer to a rack and cool completely.
Nutrition
Notes
Chill the dough: Refrigerating the dough for 30 minutes makes it easier to handle and helps maintain the twisted shape during baking.
Uniform twists: Try to roll each piece of dough to the same thickness (about ¼ inch) for even baking.
Sugar topping: For extra crunch, sprinkle sugar on top just before baking. You can also use coarse sugar for a sparkly finish.
Easy shaping: If the dough is too soft to twist, chill it a little longer or lightly flour your hands and the work surface.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
The main calorie contributors in Torcetti Cookies are flour (carbohydrates) and butter (fat), with sugar contributing to both the total carbohydrates and added sugars. Each cookie is light, but the butter gives a slightly richer texture and flavor.
Nutrition Facts (Estimated per 1 cookie)
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 95 kcal | 5% |
| Total Fat | 3 g | 4% |
| Saturated Fat | 2 g | 10% |
| Cholesterol | 8 mg | 3% |
| Sodium | 75 mg | 3% |
| Total Carbohydrate | 15 g | 5% |
| Dietary Fiber | 0.5 g | 2% |
| Total Sugars | 4 g | — |
| Includes Added Sugars | 3 g | 6% |
| Protein | 2 g | 4% |