Cinnamon Twists Recipe

Name: Cinnamon Twists
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12-14
Ingredients: 2 cups (500 mL) Robin Hood® Original All Purpose Flour; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) Crisco® All-Vegetable Shortening; 3/4 cup (175 mL) milk; 3/4 cup (175 mL) sugar; 2 tsp (10 mL) cinnamon; 1/3 cup (75 mL) butter or margarine, melted

Ingredients

2 cups (500 mL) Robin Hood® Original All Purpose Flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) Crisco® All-Vegetable Shortening
3/4 cup (175 mL) milk
3/4 cup (175 mL) sugar
2 tsp (10 mL) cinnamon
1/3 cup (75 mL) butter or margarine, melted

	PREP TIME 25m	COOK TIME 10m	TOTAL TIME 35m
YIELD 12-14

Instructions

Heat oven to 450°F (230°C). Line cookie sheets with foil. Place flour and salt in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork until mixture leaves sides of bowl and soft dough forms.
On lightly floured surface, knead dough just until smooth (do not over work dough). Roll out dough to 1/4" (5 mm) thickness. Cut with floured doughnut cutter. Remove holes; reroll.
In small bowl, combine sugar and cinnamon; mix well. Dip biscuit rings in melted butter; dip in sugar-cinnamon mixture. Twist rings once; place 1" (2.5 cm) apart on foil-lined cookie sheets.
Bake at 450°F (230°C) for 10 to 12 minutes or until golden brown. Serve warm or cool.

Desserts