Recipe: Cinnamon Swirl Crisps (cookies using yeast dough)

CINNAMON SWIRL CRISPS



4 1/2 cups all-purpose flour, divided use
1 envelope Fleischmann's QuickRise Yeast
1 teaspoon salt
1 cup butter or margarine
1/2 cup evaporated milk
1 /2 cup water
2 large eggs
1/2 teaspoon almond extract
Cinnamon Filling (recipe follows)
1/4 cup butter or margarine, melted

In large bowl, combine 1 1/2 cups flour, undissolved yeast, and salt; set aside.

Heat 1 cup butter, milk and 1/2 cup water until very warm 120 to 130 degrees F. Gradually add to flour-yeast mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs, almond extract, and 1/2 cup flour. Beat 2 minutes at high speed.

Stir in remaining 2 1/2 cups flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate for 2 hours.

Divide dough in half; returning half to refrigerator. Roll remaining dough to 12-inch square using 1/2 cup of Cinnamon Filling instead of flour on surface.

Brush with melted butter; sprinkle with 1/2 cup of Cinnamon Filling. Roll opposite ends, as for jelly roll, to the center of square, making 2 parallel connected rolls. Cut double roll into 12 equal pieces. Place cut side down on greased baking sheets. Flatten to 1/4-inch thickness. Brush with melted butter. Repeat with remaining dough and cinnamon filling.

Bake at 375 degrees F for 18 to 20 minutes or until lightly browned. Remove to wire rack to cool.

To maintain freshness, store completely cooled cookies in airtight containers or re-sealable freezer bags and freeze for up to 1 month. Thaw for 1 hour before serving.

CINNAMON FILLING:
In a bowl, combine 2 cups sugar and 2 teaspoons ground cinnamon. Stir to blend.

Makes 24 cookies
Source: Fleischmann's