It seems everyone is making two things in isolation, bread, and cinnamon buns. I understand why, I have definitely enjoyed experimenting in the kitchen, it’s one of the only exciting things happening during the quarantine. If you already made cinnamon buns and are wondering what to try next, try these almond twists, they’re basically a cinnamon bun cookie. They are perfect to keep in the freezer for guests (when we are able to entertain again lol) and to enjoy with your coffee.
My mom is known for these cookies and often makes them for any family occasion like baptisms, showers, etc.
- 2 cups of flour
- 2 tablespoons of sugar
- 1 tablespoon baking power
- Pinch of salt
- 1/2 cup of soft butter
- 1 beaten egg (with the fork )
- 1/2 cup of milk
- 1 bag of chopped pecans
- 3 tablespoons of cinnamon
- 1 1/2 cups of brown sugar
- 2 cups of icing sugar
- 2tablespoons of butter
- A splash of milk
- In a bowl place all dry ingredients.
- Crumble in butter.
- In a separate bowl beat the eggs and milk together.
- Pour wet ingredients into the flour mixture and mix together by hand.
- Add a little flour if needed to form a soft ball.
- In a separate bowl place cinnamon, chopped pecans and brown sugar.
- Take a small about of dough and roll out with a rolling pin, ensure it’s not too thin. Then brush a small amount of soft butter over the dough and sprinkle the cinnamon mixture overtop. Fold one half of the dough onto the other and then cut strips with a pastry roller.
- Twist each strip.
- Bake at 350 degrees for 10 min, they cook fast so keep an eye out.
- After baked let cool and make the icing sugar
- The icing should be very soft.
- Drizzle the icing on cookies and let the icing dry before storing.