Chris W.
TVWBB Pro
Be warned, this recipe is very unspecific. I'm hoping to post pictures sometime in the next week to illustrate the process.
1 cup Crisco
2 cups flour
1 to 1-1/4 sticks butter
~ 1 teaspoon of salt
Cinnamon
Sugar
Preheat the oven to 400 degrees.
Mix the Crisco and flour until crumbly. Add cold water a little bit at a time, stirring to mix it in. Add the salt.
Flour the work surface and shape the dough into a rectangle on the work surface. Using a rolling pin, roll it out, flipping every so often, until the dough is very thin.
Using a butter knife, spread a layer of butter over the dough, using at least one whole stick of butter.
Cover the dough with a generous helping of cinnamon, followed by a very generous helping of sugar.
Roll the dough into a log, and cut the log into small pieces, then place the pieces on an ungreased cookie sheet. Cook for ~15 minutes, until the tops are just golden brown. Remove them from the cookie sheet immediately.
The unspecific nature of the recipe (thanks Mom) is why I want to document it with pictures, so everyone can see what I mean by "a generous helping of cinnamon and sugar", how thin I make the dough, what they look like when they are done cooking, what size they are when I cut them off the log, and so on. Alas, I have not had time to do this yet.
For the record, I think that the pieces I cut off the log and put onto the cookie sheet are roughly an inch wide.
1 cup Crisco
2 cups flour
1 to 1-1/4 sticks butter
~ 1 teaspoon of salt
Cinnamon
Sugar
Preheat the oven to 400 degrees.
Mix the Crisco and flour until crumbly. Add cold water a little bit at a time, stirring to mix it in. Add the salt.
Flour the work surface and shape the dough into a rectangle on the work surface. Using a rolling pin, roll it out, flipping every so often, until the dough is very thin.
Using a butter knife, spread a layer of butter over the dough, using at least one whole stick of butter.
Cover the dough with a generous helping of cinnamon, followed by a very generous helping of sugar.
Roll the dough into a log, and cut the log into small pieces, then place the pieces on an ungreased cookie sheet. Cook for ~15 minutes, until the tops are just golden brown. Remove them from the cookie sheet immediately.
The unspecific nature of the recipe (thanks Mom) is why I want to document it with pictures, so everyone can see what I mean by "a generous helping of cinnamon and sugar", how thin I make the dough, what they look like when they are done cooking, what size they are when I cut them off the log, and so on. Alas, I have not had time to do this yet.
For the record, I think that the pieces I cut off the log and put onto the cookie sheet are roughly an inch wide.