Yield: 30 Cookies
|1 pack||Active dry yeast|
|½ cup||Butter or margarine|
|5 7/16 cup||Flour|
|Prepared filling of your choice|
Source: Better Homes and Gardens Homemade Bread Cook Book Soften yeast in ¼ C warm water. Heat milk, sugar, butter and 1 tsp salt, till the sugar dissolves. Cool to lukewarm. Stir in 2 C of the flour and beat well. Add softened yeast and 2 eggs. Beat well and stir in enough flour to make a moderately stiff dough.
Knead on floured surface till smooth (8-10 minutes). Gather into a ball and place in greased bowl and turn once. Cover and let rise till doubled (11/4 ~ 11/2 hours. Divide in half. Roll each half to a 17 X 12-inch rectangle.
cut into 4-inch circles. Place filling in the center of each circle.
Moisten edges, bring sides up and pinch together, forming a triangular base.. Place on greased baking sheet, cover and let rise till doubled (20-30 minutes). Brush the tops with egg yolk combined with 1 tbsp water.
Bake at 350 degrees for 15-20 minutes. Remove to rack to cool.
Posted to JEWISH-FOOD digest Volume 98 #015 by fancymom@... (Frances Kahn) on Jan 8, 1998