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Raspberry Twists


  • 1 egg, unbeaten
  • 1/3 cup milk
  • 2 tablespoons granulated sugar
  • 2 cups biscuit mix
  • 1/3 cup thick raspberry jam
  • 3/4 cup confectioners' sugar, sifted
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk


  1. Heat oven to 450 degrees F.
  2. In bowl, with fork, beat egg, milk, butter and sugar until mixed. Add biscuit mix; stir to blend. Turn dough onto surface dusted with additional biscuit mix; knead until smooth (about 15 times).
  3. Roll dough into a 15 x 9-inch rectangle; spread with jam. Fold each lengthwise third of dough over center third to make a 15 x 3-inch rectangle; cut into fifteen 1-inch strips. Holding a strip at both ends, twist in opposite directions twice; lay on greased cookie sheet, firmly pressing ends to cookie sheet. Repeat with remaining strips.
  4. Bake for about 10 minutes or until golden brown.
  5. While warm, brush with mixture of confectioners' sugar, almond extract and milk.

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