Nutty Lemon Cinnamon Twists
These are great with your cozy holiday cocoa, tea, coffee, eggnog and even a light wine.
They are chewy, lemony butter treats with a caramelized sugar topping.
This recipe makes 4 batches-use one- freeze remaining dough for another time.
Best to make the dough a day ahead.
- 1 lb
- butter, cut into 1/4 inch cubes,chilled
- 3 1/2 c
- all purpose flour
- 2 tsp
- grated lemon zest
- 1 3/4 tsp
- 1 c
- cold water
- 1/4 c
- granulated sugar
- 1 tsp
- ground cinnamon
- 1/4 c
- chopped pecans
- 1 large
- egg plus 1 tablespoon water(egg wash)
- drizzle with lemony powdered sugar glaze, if desired
In a large bowl, mix together flour,salt and lemon zest. Cut in the cold butter with a pastry cutter, until butter is evenly dispersed and covered in flour. You will have large chunks of butter throughout the flour.
Preheat oven to 350^. Line a baking sheet with parchment paper.Set aside.
Cut dough into 4 equal pieces.Save 3 and place each piece in plastic freezer bag for another time , if desired.