County Fair Elephant Ears Tasty Recipes

Tuesday, April 23, 2013

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County Fair Elephant Ears

"Light, pastry-like cookies."

Ingredients :

2 cups all-purpose flour
1 1/2 tablespoons white sugar
half of teaspoon salt
1/2 cup butter
1 (.25 ounce) bundle lively dry yeast
1/4 cup warm water
1/2 cup milk, scalded and cooled
1 egg yolk
2 tablespoons butter, softened
2 cups white sugar
4 tablespoons melted butter
three half teaspoons ground cinnamon
1/4 cup chopped walnuts

Instructions :

Prep :	Cook : 6M	Ready in :

Mix flour, sugar and salt. Cut in butter, as for pastry.
Soften yeast in water. Combine milk, egg yolk and softened yeast. Add to flour aggregate and blend well.
Cover dough and refrigerate for at the least 2 hours.
Place dough on a lightly floured reducing board and knead gently. Cover with a cloth and permit to rest for 10 minutes.
Roll dough right into a rectangle, 10x18 inches, and brush with smooth butter. Mix half cup sugar and 2 teaspoons cinnamon and sprinkle calmly over dough. Roll as for jelly roll, sealing the brink. The roll must be 18 inches long.
Cut dough into 1-inch slices.
Mix last sugar and cinnamon on a big square of waxed paper or aluminum foil. Place slices, one after the other, on sugar mixture and roll into 5-inch balls.
Sprinkle nuts on pinnacle and press gently.
Place dough on ungreased cookie sheets, brush with melted butter and sprinkle with approximately 1 teaspoon of the sugar-cinnamon mixture.
Bake straight away in a preheated 400 degree oven approximately 12 mins. Cool on cord racks.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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