Starlight Sugar Crisps Recipes

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

Ingredients

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

This recipe is from my Grandmother, Kathryn R. Willsey Hyde. As a little girl, I remember my grandmother making these and watching her knead the dough. They are so delicious! My mother used to make them just at Christmas time, and whenever I think of them, I think CHRISTMAS. They are especially fun to share during a cookie...

Provided by Betty Griffith

Categories Cookies

Time 3h15m

Number Of Ingredients 9

Ingredients

1 pkg active dry yeast
1/4 c water, warm
3 1/2 c all purpose flour
1 1/2 tsp salt
1/2 c margarine
1/2 c shortening
2 eggs, beaten
1/2 c sour cream
1 tsp vanilla extract

Steps:

1. Mixing dough 1. Soften yeast in lukewarm water. Let stand for a short time. 2. Sift together flour and salt in large mixing bowl. 3. Cut in margarine and shortening until particles are size of small peas. 4. Blend in beaten eggs, sour cream, and vanilla 5. Add the softened yeast. 6. Mix thoroughly and cover. Chill at least 2 hours.
2. Preparing dough 1. Combine 1 ½ c. sugar and 2 tsp. Vanilla in a small bowl. Mix well. 2. Roll out half of chilled dough on board that has been sprinkled with about ½ c. of the vanilla sugar. 3. Roll out to a 16 x 8 inch rectangle. Sprinkle with about 1 Tbsp. more vanilla sugar. 4. Fold one end of dough over center. 5. Fold other end over to make three layers. 6. Turn ¼ way around and repeat rolling and folding twice, sprinkle board with additional vanilla sugar as necessary. 7. Roll out to a 16 x 8 inch rectangle ¼-inch think. 8. Cut into 4 x 1 inch strips. 9. Twist each strip 2 or 3 times. 10. Place on ungreased baking sheets. 11. Repeat entire process with remaining dough.
3. Baking Twists 1. Bake in moderate oven (375 F) for 15 to 20 minutes until light golden brown. 2. Remove from baking sheet at once. Dough may be stored in refrigerator up to 4 days and baked as needed

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