Crispy cookie coffee cake

Yield: 12 Servings

Measure Ingredient
1 pack Yeast
¼ cup Warm water
4 cups Sifted flour
1 teaspoon Salt
1 teaspoon Grated lemon rind
1¼ cup Sugar
1 cup Butter
2 \N Eggs; beaten
1 cup Milk; scalded and cooked to lukewarm
1 tablespoon Cinnamon

In small bowl, dissolve yeast in water. In large bowl, combine flour, salt, lemon rind and ¼ cup sugar. Cut in butter with fork. Combine eggs, milk and yeast; add to flour mixture. Combine lightly. Cover tightly.

Refrigerate overnight. Divide dough in half. On a floured board, roll each piece into 18x12 inch rectangle. Sprinkle with remaining sugar mixed with cinnamon. Roll up tightly, beginning at the wide end. Cut each roll into 1-inch slices. Place cut side up on greased baking sheet. Flatten with palm of hand. Bake at 400 for about 12 minutes. Makes 36. Frost with powdered sugar glaze.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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