YEAST COOKIE RECIPES RECIPES

Steps:

• Put the yeast in a glass with 1/2 cup warm water and 2 tablespoons of sugar for 5 to 10 minutes. Put the flour in a big bowl, add the dry ingredients and mix.
• Add the yeast, half of the oil and mix for 2 minutes. Add the eggs one at a time and mix for 2 minutes. Add the rest off the water and mix for 2 minutes.
• Add rest off the oil and mix for 2 minutes. (At this stage you should get a smooth dough.).
• Cover the dough with plastic bag and over it a towel. Put aside for 1 to 1.5 hours until dough is doubled.
• Make a long sausage out of the dough and cut 3.5 cm. balls out of it.
• Roll the balls into 1.5 cm. wide - 15 cm. long strips. Connect the strips ends to form loops. If you want to get bright brown cookies glaze loops with egg yolk.
• Bake in medium heat for 40 minutes till golden brown (yolks deep brown).

Steps:

• Put yeast in sour cream. Add egg yolks. Mix well. Let stand.
• Cut shortening and lard in flour. Add sugar. Mix in the yeast mixture and add vanilla. Mix well. Refrigerate over night (at least 6 hours) or up to several days.
• When ready to bake, preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using about a fourth of the dough at a time, keeping the remaining dough in the refrigerator, roll dough out onto a floured surface into about a 9 inch circle. Cut into 16 crescent shapes from circle. (like very small pizza slices) :) (see how nice and even mine are? lol!) Doesnt matter, they still taste wonderful!
• FOR THE NUT FILLING: Combine all ingredients and mix well.
• Spoon a tiny bit of filling onto the broad end of the crescent slices and roll from broad side to short side like a crescent. Place seam side down, pressing gently to make sure they dont unroll.
• Bake @ 325 degrees for 15-20 minutes until just golden. Let cool on racks. Before serving, powder with powdered sugar. These can be frozen for later use. Bring to room temperature and sprinkle with powdered sugar.