Recipe - Crispy Cookie Coffee Cake

1 pack Yeast
One fourth cup Warm water
4 cup Sifted flour
1 teaspoon Salt
1 teaspoon Grated lemon rind
1 One fourth cup Sugar
1 cup Butter
2 Eggs; beaten
1 cup Milk; scalded and cooked
to lukewarm
1 tablespoon Cinnamon

In small bowl, dissolve yeast in water. In large bowl, combine flour, salt,
lemon rind and One fourth cup sugar. Cut in butter with fork. Combine eggs, milk
and yeast; add to flour mixture. Combine lightly. Cover tightly.
Refrigerate overnight. Divide dough in half. On a floured board, roll each
piece into 18x12 inch rectangle. Sprinkle with remaining sugar mixed with
cinnamon. Roll up tightly, beginning at the wide end. Cut each roll into
1inch slices. Place cut side up on greased baking sheet. Flatten with palm
of hand. Bake at 400 for about 12 minutes. Makes 36. Frost with powdered
sugar glaze.

MRS STANLEY RUSSELL (MARJORIE)

TURNER, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.