Very thin, rustic-looking sugar cookies that are wonderfully flakey and light.
Makes about 1001 packet yeast
1/3 cup warm water
1 cup margarine, softened
1/8 teaspoon salt
2 cups flour
1 cup sugar
Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together margarine, salt and flour. Stir in yeast and water until well blended. Chill for 1 hour. Put the sugar in a small bowl. Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper. Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3”x2”, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef’s knife and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 100 crisps.
A cookie baker Dec 21, 2007
Would make this again.
very good. will make them again
A cookie baker Sep 28, 2003
Would make this again.
WOW! What an unusual cookie. I've never before made anything so light, flakey, and crispy. This is truly a unique recipe and a keeper in my book. Will be making this for Christmas. Next time I'm going to try making them with vanilla sugar.
A cookie baker in Australia Nov 26, 2002
Would make this again.
Tried the recipe but used butter inplace of margarine. Delicious! A modification of the recipe, adding some sultanas (raisins) works very well, also. Greetings and happy baking, Herbert
Rita Cummins in Las Vegas Nov 22, 2002
Would make this again.
Every once in a while you come across a recipe that sounds so unlikely that you just have to try it out to see if it works. This one does! The cookies are thin, light, and flaky - delicious!
A cookie baker in Canada Nov 17, 2002
Would make this again.
This is one of my favorite cookies. They are very light and incredibly flakey (the yeast makes them flakey), with a very slight yeasty taste like a glazed doughnut. This is one of those cookies that appears humble but is absolutely amazing to eat because of the wonderful flavor and texture.
