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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 6 |
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These crisp cookies are from a 1990 Betty Crocker recipe booklet. It's suggested that, while you can eat them plain, you can also try putting a small dab of jam, jelly or preserves on top. Ingredients:
1 package active dry yeast |
1/3 cup water (105f to 115f) |
2 cups all-purpose flour |
1 cup margarine or 1 cup butter, softened |
1/4 cup sugar |
1/8 teaspoon salt |
candy coating (of your choice, see body of recipe for choices) |
Directions:
1. Dissolve yeast in warm water in large bowl.
2. Stir in remaining ingredients except Sugar Coating until smooth.
3. Cover and refrigerate for at least 1 hour.
4. To make Sugar Coating, mix 1/4 cup white sugar with one of the following: 3 tsp ground cinnamon; 2 tsp ground nutmeg; 2 tsp pumpkin pie spice; 1 tsp ground cardamom; 1/2 tsp almond extract; 1/2 tsp anise flavouring; 1/2 tsp rum extract; 1/2 tsp maple flavouring.
5. Preheat oven to 375F degrees.
6. Shape dough into one-inch balls.
7. Place on ungreased cookie sheet and flatten each ball with a glass dipped into Sugar Coating.
8. Bake 10 to 12 minutes or until edges are light brown.
9. Immediately remove from cookie sheet; cool.
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