Cinnamon Swirl Cookie Crisps
Unusual Crispness for Yeast-risen Creations
Ornate “C” Shape Entices the Eye; Fun to Eat
Makes 24 Cookies
4-1/2 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup butter or margarine
1/2 cup evaporated milk
1/2 cup water
2 large eggs
1/2 teaspoon almond extract
1/4 cup butter or margarine, melted
Cinnamon Filling (recipe follows)
In a large bowl, combine 1-1/2 cups flour, undissolved yeast, and salt. Heat 1 cup butter, milk, and water until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract, and 1 / 2 cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate for 2 hours.
Divide dough in half; returning half to refrigerator. Roll remaining dough to 12-inch square using 1/2 cup of Cinnamon Filling instead of flour on surface. Brush with melted butter; sprinkle with 1/2 cup of Cinnamon Filling. Roll opposite ends, as for jelly roll, to the center of square, making 2 parallel connected rolls. Cut double roll into 12 equal pieces. Place cut side down on greased baking sheets. Flatten to 1/4-inch thickness. Brush with melted butter. Repeat with remaining dough and Cinnamon Filling.
Bake at 375°F for 18 to 20 minutes or until lightly browned. Remove to wire rack to cool.
Cinnamon Filling: In a bowl, combine 2 cups sugar and 2 teaspoons ground cinnamon. Stir to blend.
* To maintain freshness, store completely cooled cookies in airtight containers or re-sealable freezer bags and freeze for up to 1 month. Thaw for 1 hour before serving.
Serving Size: one cookie
Calories: 250; Total Fat: 11 g; Saturated Fat: 6 g;
Cholesterol: 45 mg; Sodium: 110 mg; Carbohydrates: 35 g; Dietary Fiber: <1 g; Protein: 3 g