Elephant Ear Cookies

Elephant Ear Cookies



2 c. flour

1 1/2 tbsp. sugar

1/2 tsp. salt

1/2 c. butter

1 pkg. dry yeast

1/4 c. warm water

1/2 c. milk, scalded and cooled

1 egg yolk

2 tbsp. soft butter

1 1/2 to 2 1/2 c. sugar

Melted butter

3 1/2 tsp. cinnamon

Chopped nuts



Mix flour, 1 1/2 tablespoons sugar and salt; cut in butter as for pastry.



Soften yeast in water. Combine milk, egg yolk and softened yeast; add to flour mixture and mix well. Chill, covered, until firm enough to handle, at least 2 hours.



Turn dough on a lightly floured board, punch down, cover with a cloth and allow to rest 10 minutes.



Roll into a rectangle, 10x18 inches, and spread with soft butter. Mix 1/2-cup sugar and 2 teaspoons Cinnamon and sprinkle evenly over dough. Roll as for jelly roll, sealing the edge; the roll should be 18 inches long. Cut into 1-inch slices.



Mix remaining sugar and cinnamon on a large square of waxed paper or aluminum foil.



Place slices, one at a time, on sugar mixture; roll into 5-inch Rounds. Sprinkle nuts on top and press gently. Then place on ungreased Cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon sugar-cinnamon mixture.



Bake immediately in a preheated 400-degree oven about 12 minutes. Cool on wire racks.