December Recipe Swap- Cookie Exchange

Ellen hosted our annual Cookie Exchange this month and there was a great variety of cookie and treats for us all to take home and share with family and friends.

Starlights Sugar Crisps (submitted by Sarah Nichol via Dorothy Britsch)

Soften 1 cake of yeast in ¼ c warm water.  (1 cake of yeast = 1.5 to 2 tsp. of instant yeast or 2 to 2.5 tsp. of active dry yeast).

In separate bowl, sift together 3.5 cups flour and 1.5 tsp. salt.  Cut in 1 cup of butter until particles are the size of small peas.

Blend in 2 beaten eggs, ½ cup sour cream, 1 tsp. vanilla and the cake softened yeast.  Mix thoroughly, cover and chill at least 2 hours or overnight – up to 4 days. 

Sprinkle rolling surface with vanilla sugar (see below).  Roll out half the dough to a rectangle about ¼” thick.  Fold one end of the dough over to the center, then fold the other end to the center.  Sprinkle the rolling surface with vanilla sugar again, turn dough by ¼ turn and roll out again.  Again, fold by thirds.  Repeat sprinkling sugar, rolling, and folding 3 times. 

Cut into strips of 4” x 1”, twist 2 or 3 times each, and place on a greased cookie sheet. 

Bake at 325 – 375 degrees for 15-20 minutes.  Watch very carefully.

Vanilla Sugar

1.5 cups sugar + 1.5 tsp. vanilla, blended.