Danish Crispies
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These crisp pastries are made from a yeast dough that's layered with sugar, cinnamon & butter, then sliced & rolled thin on a cookie sheet before baking.
In large mixing bowl, dissolve yeast in warm water. Add milk, 1/2 cup of the sugar, the 1/2 cup butter, lemon peel, salt, mace, eggs, and 2 cups of the flour; beat well. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured suface; knead until smooth and elastic, about 7 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a lightly floured surface, roll out dough into a large rectangle, about 1/4-inch thick. Spread with 2 tablespoons of the butter. Sprinkle with 1/3 cup of the sugar. Fold in half lengthwise; roll again to 1/4-inch thickness. Spread again with 2 tablespoons butter and sprinkle again with 1/3 cup sugar. Fold in half widthwise; roll to an 18x10" rectangle. Spread with remaining butter. Combine cinnamon and remaining sugar, then sprinkle half over dough to within 1/4-inch of all edges.
Roll up tightly, starting with a short side; moisten and pinch to seal. Cut into 1/2-inch slices. Place on greased cookie sheet, four to six slices per sheet. Cover with waxed paper and flatten with rolling pin or palm of hand. Sprinkle with remaining cinnamon and sugar. Let stand in a warm place for 30 minutes. Bake at 400 degrees for 12-15 minutes. Immediately remove from pans to wire racks.
Notes:
This recipe has been in our family forever. I have added to it and made it my own, trying to get that perfect taste. I have never heard of any other family or person making these cookies. It's a treat that my family enjoys on Christmas.
Submitted By: MsWindy
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