Title: Cinnamon Crisps
Categories: Not, Sent
Yield: 24 Servings

4 c All-purpose flour; divided
1 pk Active dry yeast
1 1/4 c Warm milk; ( 120-130° )
1/4 c Shortening
1/4 c Sugar
1 ts Salt
1 Egg

----------------------------------FILLING----------------------------------
1/2 c Packed brown sugar
1/2 c Sugar
1/4 c Butter or margarine; melted
1 ts Ground cinnamon

----------------------------------TOPPING----------------------------------
1 c Sugar
1 ts Ground cinnamon
1/2 c Chopped pecans
1/4 c Butter or margarine; melted

In a mixing bowl, combine 2 cups flour and yeast. Combine milk, shortening,
sugar and salt; add to flour mixture and beat for 1 minute. Add egg; beat
on low speed for 1 minute. Beat on medium for 3 minutes. Add enought
remaining flour to form a soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour. Meanwhile, combine filling ingredients; set aside.
For topping, combine sugar, cinnamon and pecans; set aside. Punch dough
down; divide in half. On a floured surface, roll one portion into a 12-inch
square. Spread with half of the filling. Roll up tightly and pinch to seal.
Cut into 1-inch slices and place on greased baking sheets (four slices per
sheet.) Cover with waxed paper; flatten slices with palm of hand into
3-inch circles. Repeat with remaining dough and filling. Cover and let rise
until doubled, about 30 minutes. Cover with waxed paper and flatten or roll
into 5-inch diameter. Brush with butter; sprinkle with topping. Cover with
waxed paper; roll or flatten again. Bake at 400° for 10-12 minutes or until
browned.

Recipe by: Country Woman - March/April 1998

Posted to MC-Recipe Digest by Carol Taillon
on Mar 5, 1998