Icicles (Zuckerhoernchen)

This is an old recipe that got circled around the Mennonites a generation ago and I’m not sure who still makes it. My mom made about 6 recipes to add to other goodies at our (large) wedding reception and so they still have a special memory attached to them for me. The only sugar in this light, flaky little twist is the sugar that you roll them in. You can make them in a vanilla or cinnamon flavor. The aroma that wafts out of the oven when you bake them is reason enough to try them!

Ingredients:
1 c butter
4 eggs
1 c whipping cream
1/2 c warm water
½ tsp salt
2 Tbsp instant yeast
4 ½ - 5 cups flour, divided

Sugar Coating:
1 ½ c sugar
¼ tsp vanilla powder OR
1 tsp 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 c flour mixed with yeast, and butter, stirring each in well. Continue adding 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 shape. 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 350F about 20 minutes.

If you don’t use parchment paper, sprinkle flour on your sheets - but it is important that you loosen or remove icicles with lifter as soon as you’ve taken them out of the oven, or the sugar hardens, making it difficult to remove them later.
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.