Lemony Swirl Cookie Crisps
Makes 24 cookies
1 / 4 cup warm water (100° to 110°F)
1 envelope FLEISCHMANN’S Active Dry Yeast
1 / 2 cup butter or margarine, softened
1 / 4 cup warm evaporated milk (100° to 110°F)
1 teaspoon salt
2-1 / 4 cups all-purpose flour
1 large egg
1 teaspoon lemon peel, fresh or dried
1 teaspoon lemon extract
1 cup sugar
1 / 2 cup chopped almonds, toasted
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add butter, milk, salt, and 3 / 4 cup flour; beat 2 minutes at medium speed of electric mixer. Add egg, 1/2 cup flour, lemon peel, and lemon extract; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Combine 1 cup sugar and almonds; divide mixture in half and set half aside. Divide dough in half, returning half to refrigerator. Roll remaining dough to 12-inch square using sugar instead of flour on surface. Sprinkle with sugar-nut mixture; roll up tightly as for jelly roll. Pinch seam to seal. Cut into 1-inch slices; roll each slice to 1 / 4-inch thickness. Repeat rolling, sprinkling, and cutting with remaining dough and sugar-nut mixture. Place on greased baking sheets.
Bake at 375°F for 15 minutes or until lightly browned. Remove from sheets; cool on wire racks.
Serving size : 1 cookie (35 g)
Calories : 130; Total fat : 5 g; Saturated fat : 2.5 g;
Cholesterol : 20 mg; Sodium : 140 mg; Carbohydrates : 18 g; Dietary fiber : < 1 g; Sugars : 9 g; Protein : 2 g