Viennese sugar twists recipe: Pretzel-shaped cookies from 1981

Viennese sugar twists Pretzel-shaped cookie recipe (1981)

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From the 1981 C&H private collection comes a recipe for these vintage Christmas cookies. Delicious Viennese sugar twists are shaped like a pretzel, but are a whole lot sweeter.

Viennese sugar twists Pretzel-shaped cookie recipe (1981)

Viennese sugar twists

Yield: 42 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes


  • 1 cup C&H Granulated sugar
  • 3/4 cup butter
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup finely-ground blanched almonds
  • C&H Granulated sugar


  1. Cream together sugar, butter, egg and egg yolk.
  2. Beat in vanilla and salt.
  3. Stir in flour until well-blended.
  4. Mix in almonds.
  5. Dough will be stiff.
  6. Break off about a tablespoon of dough.
  7. Roll on lightly floured board to 10 inches long and pencil thin (about 1/4 inch).
  8. Shape into pretzel.
  9. Bake on greased cookie sheet in 350 (F) degree oven 10 to 12 minutes.
  10. Sprinkle with granulated sugar.

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Nutrition Information:
Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 57mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Viennese sugar twists & Golden thumbprints Classic Christmas cookie recipes (1)

ALSO SEE THIS ONE: Golden thumbprints: The classic cookies, ’80s style

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