There isn’t much to these cookies. There are very few ingredients, the pizazz is how you twist them.
The orange zest gives the cookie a slight citrus flavor. The cookie itself taste like a butter cookie.
You really do need to keep the dough cold. It starts to break apart the warmer it gets.
Once twisted, they look a bit like ribbons. You could easily add some food coloring and make a theme cookie for a ribbon event.
They do not get very brown while cooking. So you really have to pay attention to not overcook them.
Once cooled they are a bit fragile. I broke quite a few transferring them to the wire rack to cool.
Overall a good cookie, not too sweet. I picture them as the perfect accompaniment to a tea party!
MADRID TWISTS
1/3 Cup Butter, Softened
2/3 Cups Sugar
2 Eggs
1 ½ Teaspoons Grated Orange Peel
2 Cups All Purpose Flour
¼ Teaspoon Salt
In a small mixer bowl with an electric mixer at medium speed, cream butter and sugar. Mix in one whole egg and one egg yolk and orange peel. Reserve egg white. Gradually stir in flour and salt until just mixed. With hands, form dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 325 degrees. Grease two large cookie sheets. Divide dough into quarters. Work with one quarter at a time; keep remaining dough refrigerated. Cut each quarter into 12 pieces. Roll each on a lightly floured surface into a 5 inch rope. Place on cookie sheet and bend in the middle; then twist one end tightly around the other. Brush with beaten egg white. Bake for 10 to 12 minutes.
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