BUTTONS AND BOWKNOTS

"Like doughnuts but you twist them and bake them - the holes, too."

2 cups Bisquick
2 tbsp. plus 1/2 cup sugar, divided use
1 tsp. ground nutmeg
1/8 tsp. ground cinnamon
2/3 cup light cream or top milk (or 1/2 cup milk)
1 egg
1/4 cup butter, melted (for dipping after baking)

Heat oven to 400 degrees F (moderately hot).

Mix dry Bisquick, 2 tablespoons sugar, spices. Add cream, egg. Mix well.

Dust hands and board lightly with Bisquick. Knead 2 or 3 times. Keep dough soft. Roll out 1/2-inch thick. Cut with doughnut cutter dipped in Bisquick. Save "holes" to bake.

Hold opposite sides of ring with fingers, twist to make figure 8.

Pat scraps together, reroll and cut. Place twists and holes on baking sheet.

Bake 10 to 12 minutes, until golden brown.

Measure the remaining 1/2 cup sugar into small bowl; set aside.

Immediately after baking, dip each quickly in the melted butter, then in the sugar, coating all sides. Serve warm.

Makes about 10
From: Recipelink.com
Adapted from source: Recipe booklet: Betty Crocker's Bisquick Cookbook - 157 Recipes and Ideas, General Mills, Inc. 1956