Serving Size : 60
2 cups all-purpose flour
1/2 cup sugar
3/4 cup shortening
2 tablespoons water (2 to 3 tablespoons)
3 tablespoons butter or margarine, softened
2 tablespoons sugar
1 teaspoon ground cinnamon
2 tablespoons very finely chopped nuts
Sugar
Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Add water, 1 tablespoon at a time, tossing with fork until mixture almost cleans side of bowl.
Roll dough into rectangle, 15 × 10 inches, on lightly floured cloth-covered surface. Spread butter over dough. Mix 2 tablespoons sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts evenly over sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough to seal.
Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack.
Amount Per Serving: 53 Calories (kcal); 3g Total Fat; (56% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTE:
Cinnamon is curled, paper-thin slices of dried bark from a laurellike tree. It is America’s most popular spice with a sweet and mild taste.
Make It Your Way
To make Cinnamon-Nut Butterflies, prepare and cut slices as directed. Put 2 slices side by side on cookie sheet, overlapping slightly; press to seal. Continue as directed except bake 13 to 15 minutes.