Prep 2 hrs
Cook 12 mins
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.
- 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)
- Dissolve yeast in warm water in large bowl.
- Stir in remaining ingredients except Sugar Coating until smooth.
- Cover and refrigerate for at least 1 hour.
- 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.
- Preheat oven to 375F degrees.
- Shape dough into one-inch balls.
- Place on ungreased cookie sheet and flatten each ball with a glass dipped into Sugar Coating.
- Bake 10 to 12 minutes or until edges are light brown.
- Immediately remove from cookie sheet; cool.
I found the flavor to be bland and uninspiring, I tried several diffrent verations of the sugar coating, all failed to depart any real flavor to the crisps. I suppose, though, you could use it as a complement to something very very sweet,