Crispy cookie coffee cake
12 Servings
Ingredients
| Quantity | 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 | Eggs; beaten | |
| 1 | cup | Milk; scalded and cooked to lukewarm |
| 1 | tablespoon | Cinnamon |
Directions
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.
MRS STANLEY RUSSELL (MARJORIE)
TURNER, AR
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, .