Recipe: Phyllo Crisps (cookies)

PHYLLO CRISPS

1/4 cup sugar
1/2 cup ground cinnamon
1 pinch ground cloves
1 tablespoon butter, melted
1 tablespoon canola oil
4 (14x18-inch) sheets phyllo dough thawed if frozen

Preheat oven to 325 degrees F. Lightly oil a large baking sheet, Set aside.

In small bowl, combine sugar, cinnamon, and cloves.

In another small bowl mix butter and oil.

Lay 1 sheet of phyllo on a clean, dry surface. Brush very lightly with some of the butter mixture. Sprinkle 1 tablespoon of sugar mixture evenly over the phyllo. Repeat these steps with 3 more phyllo sheets.

Cut phyllo into 4 lengthwise strips; cut each strip into rectangles 1 1/2 inches wide, to make 32 rectangles. With large metal spatula, carefully transfer half of the rectangles to prepared baking sheet.

Bake for 8 to 12 minutes, or until cookies are crisp and golden brown. Transfer to a wire rack to cool. Bake the remaining rectangles in same manner.

The cookies will keep in an airtight container for up to 3 days. Dust with confectioners' sugar before serving.

Makes 32 cookies
Source: Eating Well