Ingredients:
1 1/2 teaspoon active dry yeast
2 tablespoons granulated sugar
1/4 cup lukewarm water (l05°-115°F)
1 2/3 cup all-purpose flour
1/8 teaspoon salt
1/3 cup butter, softened
Directions:
Stir together the yeast. 1 tablespoon of the sugar, and water. Set aside for 10 minutes.
Sift the flour and salt into a large bowl. Stir in the yeast mixture to make a smooth dough. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in bulk. Punch down the dough and let rise for 30 minutes more.
Preheat the oven to 350°F. Butter three cookie sheets. Break off small pieces of dough and form into 2 1/2-inch-long ropes, about 1/8 inch in diameter. Bend into teardrop shapes, pressing the ends together, and sprinkle with the remaining 1 tablespoon sugar.
Transfer to the prepared cookie sheets, placing 1 inch apart. Cover with a kitchen towel and let rest for 15 minutes. Bake, one sheet at a time, for 12-15 minutes, or until crisp and golden. Transfer to racks to cool.
Recipe URL:
http://www.cdkitchen.com/recipes/recs/574/Butter-Teardrops74946.shtml
Submitted by: Gregory, Nashville, Tennessee USA
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