Yeast Sugar Cookies

2 cups flour
1/2 lb. margarine (2 sticks)
1 pkg. dry yeast
1/3 cup lukewarm water
vanilla or almond flavoring

Cream margarine, add 1 cup flour. Add yeast that has been mixed in warm water. Add remainder of flour and mix well. Roll into balls, dip in sugar and press down to a real thin cookie. Bake at 350 degrees to 400 degrees until light brown.

Yeast Sugar Cookies

1 pkg. dry yeast
1/2 cup warm water
1 cup butter
2 1/4 cups flour
1 Tbsp. vanilla
1/2 cup sugar

Soften yeast in water. Cream butter in large mixer bowl at high speed. At low speed blend in flour, yeast and vanilla. Shape dough into balls, using a rounded teaspoonful for each. Roll in the sugar. Place on greased cookie sheet. For light more tender cookies. Let rise in warm place for 15 minutes before baking. Bake at 375 degrees for 20 to 25 minutes. If desired, 1/2 cup finely chopped pecans may be added to sugar.

Yeast Sugar Cookies

1 pkg. dry yeast
1/4 cup warm (100~ to 115~) water
3 3/4 cups all-purpose flour
1 1/2 tsp. iodized salt
1 cup (2 sticks) butter
2 eggs, slightly beaten
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cups sugar
2 tsp. vanilla

Soften yeast in water. Place flour and salt in a mixing bowl and mix well. Cut butter into the flour until particles are the size of small peas. Blend in the eggs, sour cream and teaspoon of vanilla, plus the softened yeast. Mix thoroughly. Cover and chill at least 2 hours (dough can be refrigerated up to 4 days and baked as needed). Combine sugar and vanilla. Roll out half of chilled dough on a pastry cloth or board which has been sprinkled with about 1/2 cup of the sugar and vanilla combination. The dough should be about 16 x 8-inches. Sprinkle with about 1 tablespoon more of the vanilla sugar. Fold 1 end of the dough over center. Fold other end over to make 3 layers. Turn a quarter-turn and repeat, rolling and folding twice. Sprinkle board and dough with additional vanilla sugar as needed. Roll to a 16 x 8-inch rectangle about 1/4-inch thick. Cut into 4 x 1-inch strips. Twist each strip 2 or 3 times. Place on ungreased baking sheets 1 1/2 inches apart. Bake in preheated 375 degrees oven for 15 to 20 minutes until a light golden brown. Remove from baking sheet immediately. Repeat with remaining dough. Makes about 65.