Ingredients for Yeast Crisps
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup warm water
- All Purpose Flour
- Margarine
- ¼ cup granulated sugar
- Salt
- Sugar coating (prepared with ¼ cup granulated sugar and one of: 3 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cardamom, ½ teaspoon almond extract, ½ teaspoon anise extract, ½ teaspoon rum extract, or ½ teaspoon maple extract)
- 3 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cardamom
- ½ teaspoon almond extract
- ½ teaspoon anise extract
- ½ teaspoon rum extract
- ½ teaspoon maple extract
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How to Make Yeast Crisps
- In a large bowl, dissolve 2 ¼ teaspoons (1 packet) active dry yeast in ½ cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- Add the remaining ingredients (except the sugar coating) and mix until a smooth dough forms. See ingredient list for specific measurements.
- Cover the bowl and refrigerate for at least 1 hour, or up to overnight for enhanced flavor.
- **Prepare your Sugar Coating:** In a small bowl, combine ¼ cup granulated sugar with ONE of the following flavor options:
- -Option 1: 3 teaspoons ground cinnamon
- -Option 2: 2 teaspoons ground nutmeg
- -Option 3: 2 teaspoons pumpkin pie spice
- -Option 4: 1 teaspoon ground cardamom
- -Option 5: ½ teaspoon almond extract
- -Option 6: ½ teaspoon anise extract
- -Option 7: ½ teaspoon rum extract
- -Option 8: ½ teaspoon maple extract
- Preheat your oven to 375°F (190°C).
- Shape the dough into 1-inch balls.
- Place the dough balls onto an ungreased baking sheet.
- Dip a glass into your chosen sugar coating and gently flatten each dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Immediately remove the cookies from the baking sheet to prevent burning.
- Let the cookies cool completely before serving and enjoying!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
3g
Carbs
1g
