Comments on: German Sour Cream Twists – My Grandmother’s Sugar & Yeast Cookies

By: Barb Butler

Barb Butler — Sat, 13 Dec 2025 18:42:03 +0000

In reply to M.S.. I don’t have either the marble rolling pin or a granite board, but I do have granite counter tops. I’ll try chilling my wooden rolling pin to see if it helps, but I wonder if, after each rolling, to transfer the thick folded dough to a cookie sheet and chill it a bit would help?

By: Nicky Omohundro

Nicky Omohundro — Tue, 02 Dec 2025 18:04:15 +0000

In reply to Barb Butler. You can certainly substitute more butter for the lard. My grandmother always had shortening on hand, so I think that's what she used.

By: Barb Butler

Barb Butler — Tue, 02 Dec 2025 17:32:16 +0000

Like so many others who commented, I inherited my recipe from my German great-grandmother who was born on a farm. My recipe doesn’t call for any lard or shortening – just butter, which they’d have plenty of on the farm. What is the advantage of using part shortening or lard? Using all butter would be better tasting, I think.

By: Combinations Play

Combinations Play — Tue, 22 Apr 2025 08:56:54 +0000

These German Sour Cream Twist Cookies sound like a blast from the past! I love how the recipe has been passed down through generations, and that stained recipe card is a total relic. I’m curious, have you ever tried making these with a different type of sugar? I bet brown sugar would give them a rich, molasses-y flavor. And I’m with you on using the real stuff—sounds like the lower-fat versions just don’t cut it. Can’t wait to hear if you experiment!

By: Theresa

Theresa — Sun, 23 Feb 2025 19:01:06 +0000

My grandmother was from Germany and taught me how to make these as a young girl. I can still remember standing on a kitchen chair, rolling out the dough, sprinkling with sugar and folding. Thanks for the memories!

By: Dawn

Dawn — Thu, 19 May 2022 13:40:51 +0000

I have never seen anyone other than my family with these cookies, my grandmother made these every year for Christmas. I make them now around the holidays if I have the time to devote too them. I always use lard have tried other things in its place and they don’t turn out quite right.

By: Little Family Adventure

Little Family Adventure — Wed, 09 Apr 2014 04:35:08 +0000

Thanks Joanne. My grandmother always had these on hand. She’d store them in the freezer and we’d sneak a few every time we’d go visit. It’s hard to wait until the holidays. 🙂

By: Little Family Adventure

Little Family Adventure — Wed, 22 Jan 2014 22:21:27 +0000

In reply to Tenns @ New Mama Diaries. It was my pleasure to link up Tenns. Thanks for sharing my recipe. I look forward to make more parties with y'all.

By: Tenns @ New Mama Diaries

Tenns @ New Mama Diaries — Tue, 21 Jan 2014 18:43:26 +0000

That’s so awesome that this recipe was your grandmother’s! These look delicious!

Thanks for linking up at Gingham & Roses!
Hope to see you back next week!

Tenns @ New Mama Diaries

By: nic98omo@hotmail.com

nic98omo@hotmail.com — Thu, 02 Jan 2014 20:55:23 +0000

In reply to M.S.. I love them idea of a cold pastry board. The dough sets hard to work with when it starts to warm up. I'll have to try this next time. Thanks for the tip.