Starlight Sugar Crisps Recipes

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STARLIGHT SUGAR CRISPS



Starlight Sugar Crisps image

Make and share this Starlight Sugar Crisps recipe from Food.com.

Provided by sheepdoc

Categories     Dessert

Time 3h15m

Yield 60 cookies

Number Of Ingredients 10

1 compressed yeast cake
1/4 cup water, very warm
3 1/2 cups flour
1 1/2 teaspoons salt
1/2 cup butter
1/2 cup shortening
2 eggs
1/2 cup sour cream
3 teaspoons vanilla
1 1/2 cups sugar

Steps:

  • Soften yeast in water (can use one packet or 2 1/4 tsp bulk).
  • Sift flour with salt.
  • Cut in butter and shortening.
  • Blend in eggs, sour cream, 1 tsp vanilla, and yeast mixture. Mix well.
  • Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days.
  • Mix sugar and remaining vanilla.
  • Sprinkle board with about 1/2 cup of mixture.
  • Roll out half of dough to a 16x8 inch rectangle; sprinkle with 1 tablespoon more vanilla sugar.
  • Fold one end of dough over center. Fold opposite end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board with vanilla sugar as needed.
  • Roll out about 1/4 inch thick.
  • Cut into 4x1 inch strips; twist each strip 2 or 3 times.
  • Place on ungreased baking sheets.
  • Repeat entire process with remaining dough.
  • Bake at 375 for 14 minutes until light golden brown.

Nutrition Facts : Calories 81.5, Fat 3.9, SaturatedFat 1.7, Cholesterol 11.3, Sodium 75.9, Carbohydrate 10.7, Fiber 0.2, Sugar 5.1, Protein 1

STARLIGHT SUGAR CRISPS



STARLIGHT SUGAR CRISPS image

Categories     Dessert

Yield 5 dozen

Number Of Ingredients 10

1 packet active dry yeast
1/4 c. warm water
3 1/2 c. all purpose flour
1 1/2 tsp salt
1/2 c. butter or margarine
1/2 c. shortening
2 beaten eggs
1/2 c. sour cream
3 tsp vanilla divided
1 1/2 c. sugar

Steps:

  • Soften one packet of yeast in the warm water. Sift together flour and salt into large mixing bowl. Cut in butter and shortening until particles are fine. Blend in eggs, sour cream, 1 tsp of vanilla, and softened yeast. Mix thoroughly. Cover; chill at least 2 hours** Combine sugar and remaining 2 tsp of vanilla. Roll out half of chilled dough on surface sprinkled with about 1/2 cup of the vanilla sugar. Roll out to a 16x8 inch rectangle. Sprinkle with about 1 tablespoon of the vanilla sugar. Fold on end if dough over center. Fold other end over to make three layers. Turn one quarter of the way around and repeat rolling and folding twice, sprinkling surface with additional vanilla sugar each time as needed. Roll out to a 16x8 inch rectangle about 1/4 inch thick. Cut into 4x1 inch strips. Twist each strip 2 or 3 times. Place on ungreased cookie sheets. Repeat entire process with remaining dough. Bake for 15 to 20 minutes. **If desired, dough may be stored in refrigerator for up to four days and baked as needed.

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