Return to Main Recipes Page/Return to Home Page

Cinnamon Crisps I (P, TNT)
Source: from "The Beth Am Sisterhood Cookbook," by Elsie Wyman
Yield: tons

1 cup sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla
4 to 5 cup sifted flour
1/2 teaspoon baking soda
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar and cinnamon

Cream eggs until lemon colored; gradually add sugar, oil and vanilla. Add sifted dry ingredients to egg mixture, blending well.

Line oven racks with foil, allowing two inches around edges to allow heat to circulate. Roll out dough, in parts, to about 1/4". Sprinkle with sugar and cinnamon.

Cut into 2"x3" strips. Place on oven rack, press each cookie into groove of rack with fingers. Bake at 325°F for 15 minutes. Bake one rack at a time. Remove from racks onto cooling racks.

Poster's Notes:
This is a very special recipe. It is a lot of "patchka-ing" but makes a lovely plain cookie for a tea or to serve with other desserts. Make them for someone you love. The amount of flour that you use depends upon the humidity in your kitchen. These ladies often didn't bake using measurements they "shuckled" until it felt right. Sorry, I can't be more specific. I have made this recipe lots of times and it works well.

Posted by Susan Greene

Nutritional Info Per Serving: N/A