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Yeast Crisps

Yeast Crisps

Yeast Crisps

Yeast Crisps
4.6 rating based on 12,345 ratings
4.6/5 (6)
Course: Grandma Evelyn’s Recipes, Rolled CookiesDifficulty: Medium
Servings

100

cookies
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Very thin, rustic-looking sugar cookies that are wonderfully flakey and light.

Ingredients

  • 1 (8-ounce) packet active dry yeast (2-1/4 teaspoons)

  • 1/3 cup warm water

  • 1 cup butter or margarine, softened

  • 1/8 teaspoon salt

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

Directions

  • 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 (VERY IMPORTANT! Cookies will stick badly, otherwise. If you don’t have parchment, then use aluminum foil sprayed with non-stick cooking spray).
  • 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.

Notes

  • Variations: roll the balls of dough in cinnamon sugar or vanilla sugar.
  • Very old family recipe of the webmaster.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★☆
I was looking for a cookie recipe and lord almighty i found one, this cookie looked unusual with the name and i made it and feel in love. making this for my grand kids next week, i'm going to put food coloring in them so its the kids favorite colors.
- cindy

★★★★★
very good. will make them again
- A Baker

★★★★★
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 Baker

★★★★☆
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
- A Baker

★★★★★
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!
- Rita Cummins

★★★★★
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.
- A Baker
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