Recipe: Yeast Cookies (4)

GRANMA'S YEAST COOKIES

1 lb. Crisco
1 yeast cake
1/2 pt. sour cream
1/4 tsp. cinnamon
1/4 tsp. salt
6 c. flour
4 egg yolks
1/4 tsp. nutmeg
1 tsp. vanilla

Mix yeast in sour cream (or use warm milk and dry yeast). Sift flour, cut in Crisco. Make a hole and add other ingredients. Work dough with hands on floured board until it forms a smooth ball. Add small amount of milk if needed. Roll out once. Fold in half. Let on plate. Put in warm place. Raise 1 hour. Roll out to 1/4 inch thickness, cut into small pieces as wanted. Spread with jelly, nuts or sugar. Roll up or shape as desired. Bake at 350 degrees for 20 minutes. When done, dip into a sugar and cinnamon mixture.

SUGAR COOKIES

1/2 lb. butter
1 pkg. dry yeast
1/3 c. lukewarm water
2 c. flour
1 c. sugar

Soften butter and beat in flour. Add yeast that is mixed with warm water. Chill dough. Roll into small balls. Put the sugar on waxed paper. Press dough balls in sugar until flat. Keep turning until well coated. Bake 375 degrees for 10-15 minutes or until lightly browned.

GREEK COOKIES

1/2 lb. butter
1/2 lb. Crisco
2 lbs. flour
1 tsp. salt
4 egg yolks
3/4 c. lukewarm milk
1 lg. yeast cake
1 tsp. sugar
1 lb. ground walnuts
1 lb. 4X sugar

Cream together butter and Crisco. Mix flour and salt. Add egg yolks. Mix together lukewarm milk, yeast cake and sugar, then mix with rest of the ingredients. Mix walnuts and sugar a little at a time on board as needed. Put a little nuts and sugar on board. Roll out a piece of dough on top of the nut and sugar mixture. Roll up. Bake at 300 degrees for 15 minutes. Shape into crescent shape. Sprinkle with powdered sugar.

VIENNA SUGAR COOKIES

2 c. flour
1 c. margarine
1 pkg. dry yeast
1/3 c. lukewarm water

Cream oleo and add 1 cup flour. Add the yeast that has been mixed with the warm water. Add remaining flour and mix real well. Roll in ball size of a walnut. Use wax paper with sugar on. Press down cookies and make a real thin cookie. Either vanilla or almond flavoring can be used. Bake at 350 to 375 degrees until light brown.