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Yeast Crisps

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“These crisp cookies are from a 1990 Betty Crocker recipe booklet. It's suggested that, while you can eat them plain, you can also try putting a small dab of jam, jelly or preserves on top.”
READY IN:
2hrs 12mins
YIELD:
42 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in warm water in large bowl.
  2. Stir in remaining ingredients except Sugar Coating until smooth.
  3. Cover and refrigerate for at least 1 hour.
  4. To make Sugar Coating, mix 1/4 cup white sugar with one of the following: 3 tsp ground cinnamon; 2 tsp ground nutmeg; 2 tsp pumpkin pie spice; 1 tsp ground cardamom; 1/2 tsp almond extract; 1/2 tsp anise flavouring; 1/2 tsp rum extract; 1/2 tsp maple flavouring.
  5. Preheat oven to 375F degrees.
  6. Shape dough into one-inch balls.
  7. Place on ungreased cookie sheet and flatten each ball with a glass dipped into Sugar Coating.
  8. Bake 10 to 12 minutes or until edges are light brown.
  9. Immediately remove from cookie sheet; cool.

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