Flowers and Thyme
Bed and Breakfast

Lancaster, Pennsylvania

Specialty Recipe

Coffeecake Cookies

Ingredients

4 cups flour

1 teaspoon salt

3/4 cup sugar, divided

1/2 cup shortening

1 package yeast

1/4 cup lukewarm water

1 cup milk

2 beaten eggs

1 teaspoon cinnamon

Icing

4 Tablespoons butter

1-1/2 cups confectioners' sugar

1 teaspoon vanilla

Hot tap water

Combine flour, salt, and 1/4 cup sugar in bowl. Cut in shortening and set aside. Dissolve yeast in lukewarm water. Scald milk and cool. Add milk to yeast mixture, then stir in eggs. Add liquid mixture to dry ingredients and stir lightly until flour is moist. Do not knead. Refrigerate overnight.

The next morning, preheat oven to 350 degrees. Divide mixture in half. Roll each half out to a 12 x 8-inch rectangle about 1/4 inch thick. In a small bowl, combine 1/2 cup sugar with cinnamon. Sprinkle each rectangle with the mixture. Roll up, starting at the longer end, and slice in 5/8-inch slices. Place on greased cookie sheet. Bake for 10 minutes in the middle of the oven. Cool.

Meanwhile, melt butter and cook on low until it begins to brown. Remove from heat and mix with sugar and vanilla. Add enough hot water to make icing spreadable. Frost the cooled cookies.

Makes: 4 dozen

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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