3 large eggs, divided
1 T. water
1 1/2 lb (3 sticks) unsalted butter
1/6 c. vegetable shortening
2/3 c. sugar
1/6 c. orange juice
2 t. baking powder
1 1/2 t. brandy or cognac
1/2 t. vanilla extract
1 t. almond extract
3 1/2 all purpose flour
Sesame seeds, if desired
Preheat oven to 350 degrees.
Mix 1 egg with water for egg wash. Set aside.
(to measure 1/2 egg for cookies, scramble 1 egg in a small bowl, and pour half off)
Cream butter, shortening and sugar in large bowl until light and fluffy.
Add 1 1/2 eggs and beat an additional 10 minutes.
Mix orange juice, extracts, and brandy in small bowl. After eggs have beaten 10 minutes, add baking powder to liquids and mix well with a fork. It will foam up.
Add liquids to mixing bowl and mix well.
With mixer on low, gradually add flour until a soft dough forms.
Allow dough to rest 15 minutes.
There are 2 ways to shape the dough:
#1. (traditional)
Take a heaping tablespoon of dough and roll it into 7″ rope. Fold rope in half and twist together.
Place twists 1″ apart on parchment paper lined cookie sheets.
Brush tops with egg wash.
If desired, sprinkle with sesame seeds.
Bake in preheated oven for 8 minutes. Remove from oven and brush again with egg wash.
Return to oven for additional 8-10 minutes or until twists are golden.
#2. (easier)
Place 1/4 dough into cookie press fitted with large hole.
Press out dough in shape of a small closed horseshoe on parchment lined cookie sheets.
Brush tops with egg wash.
If desired, sprinkle with sesame seeds.
Bake in preheated oven for 8 minutes. Remove from oven and brush again with egg wash.
Return to oven for additional 6-8 minutes or until twists are golden.
Let cookies cool completely on parchment paper.
Store in air tight container.
