Crispy Cookie Coffee Cakes
Source of Recipe
Jeanette M. Hahn, of Three Lakes, Wis., contributed this recipe
List of Ingredients
1 package active dry yeast
1 cup milk
2 large eggs
4 cups all-purpose flour
1 teaspoon grated lemon peel
1 teaspoon salt
sugar
1 tablespoon ground cinnamon
Recipe
EARLY IN DAY OR DAY AHEAD:
1. In cup, dissolve yeast in 1/4 cup warm water (105 to 115 degrees F.). In medium bowl, with fork, mix milk with eggs until blended.
2. In large bowl, stir flour, lemon peel, salt, and 1/2 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
3. Stir yeast and egg mixtures into flour mixture until blended; cover and refrigerate 5 hours or overnight.
4. Preheat oven to 400 degrees F. Lightly grease 2 large cookie sheets. In small bowl, mix cinnamon and 1 cup sugar. Reserve 1/4 cup cinnamon-sugar mixture.
5. With knife, cut dough in half. On lightly floured surface, with floured rolling pin, roll half of dough into an 18" by 12" rectangle. Sprinkle with half the cinnamon-sugar mixture remaining in bowl. Starting from 18-inch side, tightly roll dough jelly-roll fashion; pinch seam to seal. With knife, cut roll crosswise into 1-inch slices. With palm of hand, flatten each slice to 3-inch round; sprinkle rounds with 2 tablespoons of the reserved cinnamon-sugar mixture.
6. Place rounds on cookie sheets 1 inch apart. Place cookie sheets on 2 oven racks and bake 12 to 15 minutes until golden brown, switching cookie sheets between upper and lower racks halfway through baking, until cookie coffee cakes are golden brown. With pancake turner, remove them to wire racks to cool. Repeat with remaining half of dough.
Each cookie coffee cake: About 135 calories, 6 g fat, 13 mg cholesterol, 135 mg sodium.
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