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  elephant ear cookies
  Category: Cookies
  Author: Tem
  Date: 3/16/2019
  Hits: 236
Ingredients:
Dough
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups all-purpose flour
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup cold butter, cubed
1/3 cup fat-free milk
1 large egg yolk
FILLING:
2 tablespoons butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon
CINNAMON SUGAR:
1/2 cup sugar
3/4 teaspoon ground cinnamon
Instructions:
In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours.
Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten.
In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.
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