- 1 cup butter
- 4 eggs
- 1 cup whipping cream
- 1/2 cup warm water
- ½ teaspoon salt
- 2 tablespoons instant yeast
- 4 ½ - 5 cups flour, divided
- 1 ½ cups sugar
- ¼ teaspoon vanilla powder OR
- 1 teaspoon cinnamon
- Line 3 large cookie sheets with parchment paper.
- Melt and cool (so it’s not still hot) 1 cup butter.
- Beat eggs well in large mixing bowl.
- Add whipping cream, salt, water, 2 cups flour mixed with yeast, and butter, stirring each in well. Add the rest of the flour until it is well kneaded. (forms a ball around hook of kneading machine attachment, if using machine) It makes a nice smooth dough that is not sticky at all. Cover and refrigerate 6 hours, or overnight.
- Divide dough into 3 parts.
- Take one part at a time and shape into a log roll. Then, using sugar/vanilla mix or sugar/cinnamon mix for rolling out, roll into a 6 x 18 inch strip. Keep sprinkling sugar under and on top of dough as you roll.
- Cut into 1/2 inch strips. To form “ringlets” (icicles) twirl each strip around the upper part of your right index finger, slip off and push into a tight ringlet as you place them on cookie sheets.
- Bake at 350° F about 20 minutes.
This is a large recipe. It sounds like a lot of work, but mixing is quick and then you refrigerate it for night. In the morning it only takes about one hour to twirl and bake them and you don’t need to ice or glaze anything – they are ready to go. You can freeze them in an ice cream pail, but when you thaw them you want to open the lid so they don’t get soft. I have made half the recipe and rolled out 2 - 12 inch strips. Great for when you’re hosting a large group or adding to cookie trays at Christmas. They disappear quickly.