1/3 cup butter, softened
2/3 cups sugar
2 eggs (one separated)
1 1/2 tsp. grated orange peel
2 cups unsifted all-purpose flour
1/4 tsp. salt

In small mixer bowl with electric mixer at medium speed, cream butter and sugar. Mix in egg, egg yolk and orange peel. Reserve egg white. Gradually stir in flour and salt just until mixed. With hands, form dough into a ball. Wrap and refrigerate for at least 1 hour.

Preheat oven to 325°F. Grease 2 large cookie sheets. Divide dough into quarters. Work with one quarter at a time; keep remaining refrigerated. Cut each quarter into 12 pieces. Roll each on lightly floured surface into 5-inch rope. Place on cookie sheet and bend in the middle, then twist one end tightly around the other. Brush with beaten egg white.

Bake at 325°F for 10 to 12 minutes.

Makes 4 dozen twists (about 40 calories each).