Iced Almond Scuffles
Mix up the following dough the night before you plan on baking them and put it in the fridge.
1 1/2 T. yeast
1/2 c. warm water
Let the above ingredients sit for 10 mins.
Cut 1 1/2 c. cold margarine or butter into 4 c. flour
Add:
1/4 c. sugar
1/4 tsp. salt
3/4c. milk
3 eggs (beaten)
Mix and cover with Saran Wrap. Chill overnight in the fridge. Roll into 9"- 1/4" thick circles and cut into wedges with a pizza cutter. Roll from the thick end to the thin and place on a greased cookie sheet. Bake 12- 15 mins. at 330 degrees.
When cool ice with an almond flavoured icing and add slice almonds to the top.
Icing:
1 T. margarine
1/4 c. milk or cream
1/2 tsp. almond flavouring
Enough icing sugar to make and icing that is not runny.
Cinnamon Scuffles
Follow the above recipe except once the dough is rolled out sprinkle it with a cinnamon and sugar mixture. Cut it into wedges and roll it as you did for the almond scuffles.