Yeast Crisps

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.

• Ready In: 2 hrs 12 mins
• Yields: 42 cookies

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.