Sweet yeast crisps
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Sweet yeast crisps
Last updated 6/12/2012 1:25:56 AM. Recipe ID 60103. Report a problem with this recipe.
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      Title: Sweet yeast crisps
 Categories: Desserts
      Yield: 5 Servings
    1/3 c  Warm water
      1 pk Active dry yeast
      1 c  Lightly salted butter or
           -margarine, at room
    1/8 ts Salt
      2 c  All-purpose flour, sifted
           -before measuring
    3/4    To 1 cup granulated sugar
  Combine the water and yeast in a small bowl; let stand for 2 minutes.
  In a large mixer bowl, beat the butter and salt until creamy. Add the
  flour, 1/2 cup at a time, mixing well after each addition. (This can
  be done with an electric mixer at low speed.) Stir in the yeast
  mixture. Cover the mixture and chill for 1 hour.
  Place 3/4 cup of granulated sugar in a pie plate or shallow pan. Drop
  level tablespoons of the chilled dough into the sugar. Roll each
  tablespoon into a ball and coat well with sugar. Place the
  sugar-coated balls in a shallow pan and chill for 30 minutes.
  Heat the oven to 375F.  On a well-sugared board, working with one
  ball at a time, press additional sugar into the dough while you pat
  the ball into a square.  Using a sugared rolling pin, roll each piece
  of dough into a square about 3 x 3 inches.  Cut each square
  diagonally into two triangles. With a metal spatula, lift the
  triangles onto an ungreased baking sheet. Repeat with the remaining
  balls of dough.
  Bake for 10 to 15 minutes, or until lightly browned. Let the crisps
  rest on the baking sheet for 30 seconds before removing them to wire
  racks to cool completely.
  The crisps taste best when fresh, but can be stored in an air- tight
  Makes about 5 1/2 dozen wafers.
  [ The Redbook Breadbook ]
  Posted by Fred Peters.

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Recipe ID 60103 (Apr 03, 2005)

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