Cinnamon Crisps

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1 1/4 cups warm 2 percent milk (110° to 115°)
• 1/4 cup sugar
• 1/4 cup shortening
• 1 egg
• 1 teaspoon salt
• 4 cups all-purpose flour
• Filling:
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup butter, melted
• 1 teaspoon ground cinnamon
• Topping:
• 1/4 cup butter, melted
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans

Directions:

1. In a large bowl, dissolve yeast in warm milk.
2. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes.
3. Stir in enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise until doubled, about 1 hour.
7. Combine filling ingredients; set aside.
8. Punch dough down; divide in half.
9. On a floured surface, roll each portion into a 12-inch square.
10. Spread filling over dough.
11. Roll up tightly jelly-roll style; pinch to seal.
12. Cut into 1-in. slices; place on greased baking sheets (four slices per sheet).
13. Cover with waxed paper; flatten slices with palm of hand into 3-inch circles.
14. Cover and let rise until doubled, about 30 minutes.
15. Cover with waxed paper and flatten or roll into 5-in. circles.
16. Brush with butter.
17. Combine the sugar, cinnamon and pecans; sprinkle over butter.
18. Cover with waxed paper; roll or flatten again.
19. Discard waxed paper.
20. Bake at 400° for 10-12 minutes or until browned.
21. Serve warm.
22. Yield: 2 dozen.

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