CINNAMON SUGAR COOKIE CRISPS

By susanwadle

Ingredients

• 1 (.25-ounce) package active dry yeast
• 1/4 cup warm water
• 1 cups all-purpose flour
• 3/4 cup plus 1-1/2 tablespoons sugar, divided
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup milk, scalded and cooled
• 1 egg yolk
• 2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted

Details

Servings 15
Adapted from smithbites.com

Preparation

Step 1

In a small bowl mix the yeast with warm water and set aside to soften. Meanwhile, sift together the flour, 1-1/2 tablespoons sugar and salt in a large bowl. Cut in the butter using a pastry blender or two forks until only small crumbles remain (I used my food processor). Combine the milk, egg yolk and softened yeast in a small bowl and add to the flour mixture. Mix well and cover the bowl with plastic wrap; refrigerate for 2 hours or more.
Preheat oven to 400 degrees.
In a small bowl, mix together ¾ cup sugar with the cinnamon and set aside.
Place dough on a lightly floured cutting board and knead for about 1 minute. Roll out into a 10×18 inch rectangle and brush with melted butter. Sprinkle three-fourths of the cinnamon-sugar mixture evenly over the buttered dough. Beginning at one 18-inch side (the longer side), roll dough jelly-roll-style to close. Cut roll into 1-1/4-inch slices and place on an un-greased cookie sheet. Gently press slices to flatten out a bit. Brush tops of all slices with melted butter and sprinkle with the remaining cinnamon-sugar mixture. Bake 13 to 15 minutes or until golden brown. Cool on wire racks.
SMITH BITES NOTE: I brushed the baked cookies with a bit more melted butter and sprinkled with a tad bit more cinnamon-sugar before serving.