Elephant Ear Cookie Crisps
Makes 12 cookies
2 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 teaspoon salt
1/2 cup water
1/4 cup butter or margarine
1 egg, large
Pecan Filling (recipe follows)
2 tablespoons butter or margarine, melted
In a large bowl, combine 3 / 4 cup flour, sugar, undissolved yeast, and salt. Heat water and butter 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 egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12-inch square. Brush with melted butter; spread with 1 cup Pecan Filling. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circle using remaining Pecan Filling in place of flour on surface. Turn each slice during rolling to coat top and bottom. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375°F for 10 to 15 minutes or until done. Cool on baking sheets 5 minutes; remove to wire racks to cool completely.
Pecan Filling: In a medium bowl, combine 1 cup sugar; 1 cup chopped pecans, toasted; and 2 teaspoons ground cinnamon. Stir to blend well.
* To maintain freshness, store thoroughly 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: 1 cookie
Serving weight: 2.7 ounces
Calories 290; Total fat 13 g; Saturated fat 4.5 g;
Cholesterol 35 mg; Sodium 160 mg; Carbohydrates 41 g; Dietary fiber 2 g; Sugars 21 g; Protein 4 g