Recipe Inspirations

August 2015

Be sure to visit our website for more product ideas & recipes at

www.jjsnackfoodservice.com

Dinner Rolls
Product Use:
SUPC #7012438 MFR #91508 READI-BAKE Soft Dinner Roll 1 oz.
SUPC #1930411 MFR #01510 Flaked Wheat Dinner Rolls 1.25 oz.

Cinnamon Roll Monkey Bread

Ingredients:

Directions:

32 dinner rolls (frozen)

Smear:

Icing:

Preheat oven to 400F

cup brown sugar

8 oz. cream cheese

1 tablespoons
cinnamon

cup butter (melted)

Make smear by whisking together brown sugar,

cinnamon and melted butter in a large mixing bowl
until smooth.

1 teaspoon vanilla
extract
2/3 cup melted butter
1 cup powdered sugar

Take frozen raw dinner rolls and toss them in the

smear until well coated. Put coated rolls into desired
pan (greased).

Let rolls proof until they about double in size.

Make icing by mixing together cream cheese, butter,
vanilla and powdered sugar in a standing mixer until
smooth. Heat slightly for a more liquid texture if
desired.

Bake proofed rolls for 10 minutes, let cool for 5

minutes.
Turn out rolls onto desired platter and decorate with
frosting. Serve warm.

Honey Toasted Oat Wheat Rolls

Ingredients:

Directions:

Wheat spec Dinner rolls

Take out frozen rolls and arrange them on a parchment

lined sheet pan. Cover with plastic wrap and let thaw
for about 1 hr.

4 oz. honey
4 oz. water
1 oz. rolled oats
1 oz. brown sugar
1 tbs. cinnamon

Stir honey and water together until honey is dissolved

to make honey water.
Blend oats, brown sugar and cinnamon in a mixing
bowl.
Take thawed rolls, dip them in honey water, roll them
in oat mixture and arrange them on a sheet pan about
3 inches apart.
Proof until the rolls just about double in size.
Bake at 375 for 12 minutes.

Apple Pecan Bread Pudding

Directions:

Ingredients:
24 dinner rolls (baked)

Batter:

6 oz. eggs
3 oz. cinnamon sugar
1g salt
10g vanilla extract
13 oz. whole milk
9 oz. apple sauce
2 oz. caramel sauce

Inclusions:
1 cups Granny Smith
apples (peeled / chopped)
2 cup chopped pecans
Icing:
8 oz. cream cheese
4 oz. butter (melted)
6 oz. whole milk
7 oz. powdered sugar

Take baked or leftover rolls and quarter them to fill up 2

cake pans.

Spread inclusions on top then gently toss in the pan so

they sink into the middle.

Whisk all batter ingredients together in a large mixing

bowl. Pour out evenly into both pans slowly try to wet
all bread on the top.

Wrap with plastic wrap and let soak refrigerated for 5

hours.

Take out of the refrigerator, cover with foil and bake in a

water bath for 1 hour. Let cool.

In a standing mixer blend icing ingredients using a

paddle on medium speed until incorporated then high
speed for 2 minutes. Transfer icing to squeeze bottle.

Cut out circles, squares or triangles for plating. Use

caramel sauce and icing as topping. Serve warm.

Honey Sriracha Garlic Buns

Ingredients:

24 Dinner rolls
2 tbs. garlic
16 oz. honey
3 oz. Sriracha sauce
2 tsp. salt
2 tsp. crushed red pepper

Directions:

1 lb. chicken or pork

2 eggs
1 oz. water
White sesame seeds
Black sesame seeds
Sesame Oil

Take frozen rolls and arrange on a parchment lined sheet pan.

Cover with plastic wrap and let thaw for about 1 hr.

In a large mixing bowl, make sauce by whisking garlic, honey,

Sriracha, salt and crushed red pepper until well blended

Cook meat. Dice it up raw and saut in a pan with some

sesame oil. Add 6 oz. sauce at end and toss until coated.
Simmer for 5 minutes then turn off heat.

Take thawed rolls and flatten by hand to a 3 inch disk. Place

ounce meat in middle and fold dough over meat pinching
shut in the center. Place pinched seam face down on pan so it
doesnt open while baking. Repeat for other rolls.

Proof until rolls just about double in size.

Mix eggs and water to create egg wash.

Brush egg wash generously onto the rolls, to give it a brown

sheen.

Sprinkle white and black sesame seeds on top before baking.

Bake at 400 for 10 minutes.

Serve with a side of sauce or drizzle sauce on the plate.

Kahlua Pork Luau Sliders

Directions:

Ingredients
Bun:
24 whole wheat Dinner
rolls
2 oz. honey
2 oz. water
Toasted sesame seeds
(bun topping)
Mini Burgers:
2 lbs lean ground pork
8 oz. crushed pineapple
small cabbage
(chopped)

2 tbs. garlic
1 oz. soy sauce
1 tablespoons salt
tablespoon pepper
cup pretzel/bread
crumbs

Dressing:
6 oz. mayonnaise
1 oz. soy sauce

Take frozen rolls and arrange them on a parchment lined sheet

pan. Cover with plastic wrap and let thaw for about 1 hr.

In large mixing bowl, combine all burger ingredients until well

blended. Portion out about 1 oz. meatballs then smash into
mini patties. Place patties on parchment lined sheet pan and
bake at 350F for 8 minutes.

Once rolls are thawed let proof covered until doubled in size.

Separately saut remaining pineapples until golden highlights

develop

In small mixing bowl combine mayo and 1 oz. soy sauce to

make the dressing. Transfer to squeeze bottle

In small mixing bowl combine 2 oz. honey and 2 oz. water until
honey is dissolved to make honey wash.

When rolls are proofed (doubled in size) brush well with

honey wash, top with sesame seeds and bake for 14 minutes
at 375F. Let cool then slice about inch from the bottom.

Build burger and fill with Cole Slaw (if desired) and Dressing

Crab Cake Sliders

Ingredients:
Crab Cakes
Tartar Sauce
Buns:
16 Dinner Rolls
Olive oil (for brushing
rolls)
Old Bay seasoning
(topping rolls)

Slaw:
2 cups shredded celery
(peeler)
1 cup red onion (thin
sliced)
1 lemon (juiced)
teaspoon salt

Directions:
Take out frozen rolls and arrange them on a
parchment lined sheet pan. Cover with plastic wrap
and let thaw for about 1 hr.

In small mixing bowl toss together slaw ingredients,

cover with plastic wrap and keep in the refrigerator.
When rolls are thawed let them proof covered some
place warm until doubled in size. Brush with olive oil,
sprinkle old bay and bake for 14 minutes at 375F. Let
cool and slice from bottom.
In a frying pan, heat about inch olive oil medium
heat and begin cooking crab cakes. Once golden
brown on bottom, flip and repeat for all. Put cooked
cakes on sheet pan.
Build Slider as such: bottom bun, tartar sauce, crab
cake, slaw, tartar sauce, top bun.

Peppered Bacon and Garlic Rolls

Ingredients:
Dinner rolls
4 oz. butter (1 stick)
2 tbs. garlic

Directions:

Take frozen rolls and arrange them on a parchment lined sheet pan.
Cover with plastic wrap and let thaw for about 1 hr.

On parchment lined sheet pan arrange bacon and bake for 15

minutes at 350F. Move cooked bacon aside and sprinkle black
pepper generously on both sides. Cut each slice into 6 pieces
cutting down the center long ways and 2 cuts sideways.

Melt butter and garlic in a sauce pot and reserve.

Take thawed rolls and coat in butter garlic mixture and arrange on a
sheet pan about 3 inches apart.

With scissors, cut a slit down the center about of the way down.
Arrange 2 pieces of bacon in there and pinch back together.

Top with parsley and parmesan.

Proof until the rolls just about double in size. Bake at 400 for 10
minutes.

Take out and finish with another brushing of the butter garlic.

2 tbs. dry parsley

cup shredded parmesan

1 lb. bacon
2 tbs. black pepper

Cookie Recipes
Products Used:
#90685 Sysco Reliance Sugar Cookie Dough
#90720 Sysco Imperial Chocolate Chunk

Lemon Bars
Ingredients:

Directions:

13 Sysco Reliance Sugar 2 tablespoons grated

lemon peel (2 medium)
Cookie Pucks

4 eggs, slightly beaten cup fresh lemon juice

(2 medium)
1 cups granulated
1 to 2 tablespoons
sugar
powdered sugar
2 tablespoons allpurpose flour

Heat oven to 350F. In ungreased 13x9-inch pan,

break up cookie dough. With floured fingers, press
dough evenly in bottom of pan to form crust. Bake
15 to 20 minutes or until light golden brown.

2 tablespoons butter or
margarine, softened

In large bowl, beat eggs with wire whisk or fork

until well blended. Beat in granulated sugar, flour
and butter until well blended. Stir in lemon peel
and lemon juice. Pour mixture over warm crust.

Bake 20 to 30 minutes longer or until edges are

light golden brown. Cool completely, about 30
minutes. Sprinkle with powdered sugar. With knife
dipped in hot water, cut into 6 rows by 6 rows.

Snickerdoodle Cookies
Ingredients:

Directions:

Sysco Reliance Sugar Cookie Dough

Place sugar cookie dough evenly on sheet pan

tsp. Cinnamon Sugar Blend

Sprinkle with cinnamon sugar mixture

Place in oven for 9-11 minutes
Let cool 5 minutes before serving

Caramel Apple Cookie Pizza

Ingredients:

Directions:

Sysco Reliance Sugar cup packed brown

sugar
Cookie Dough (approx.
13 pucks)
3 medium apples
1 package (8 oz.)
cup caramel topping
cream cheese,
softened
cup toffee bits

Heat oven to 350F. Grease 12-inch pizza pan

with shortening or cooking spray. In pan, break
up cookie dough; press dough evenly in bottom
of pan to form crust.

cup powdered
sugar

Bake 16 to 20 minutes or until golden brown.

Cool completely, about 30 minutes.
In small bowl, beat cream cheese, powdered
sugar and brown sugar with electric mixer on
medium speed until fluffy. Spread mixture over
crust. Slice apples, and arrange over cream
cheese mixture.
Drizzle caramel topping over apples, then
sprinkle with toffee bits and cinnamon.

Refrigerate until ready to serve.

Coconut Macaroon Crisps

Ingredients:

Directions:

Sysco Reliance Sugar Cookie Dough

On a floured surface, roll dough sheet out

inch thick. Cut into rounds with a 1 -inch
cookie cutter. Place on baking sheets.

1 Egg White
2 cups shredded coconut
cup confectioners sugar

Top with a mixture of 1 egg white, 2 cups

sweetened shredded coconut, and cup
confectioners sugar.
Bake at 350 F on parchment-lined baking
sheets until just beginning to brown, 8 to 10
minutes.
Cool slightly on baking sheets, then transfer to
wire racks to cool completely.

Pecan Logs
Ingredients:

Directions:

Sysco Reliance Sugar Cookie Dough

On a floured surface, roll 2 pucks of the sugar

cookie dough into -inch-thick cords, then
cut into 3-inch lengths

1 Egg
cup Chopped Pecans
2 tbsp. sugar

Refrigerate on baking sheets until firm.

Brush with a beaten egg and sprinkle with a

mixture of cup chopped pecans and 2
tablespoons sugar.
Bake at 350 F on parchment-lined baking
sheets until just beginning to brown, 10-11
minutes.
Cool slightly on baking sheets, then transfer
to wire racks to cool completely.

Cookie Ice Cream Sandwich

Ingredients:

Directions:

Sysco Imperial Chocolate Chunk

Bake desired cookie dough and let cool.

Sysco Reliance Sugar Cookie Dough

Take ice cream of choice and scoop between

2 cookies.

2 2 oz. scoops of Ice cream of choice

Keep frozen until ready to serve.

Raspberry Chocolate Chip Tart

Ingredients:

Directions:

Sysco Imperial Chocolate Chunk

Place Traditional Chocolate Chip Cookie Dough

in a 6 round cast iron skillet or pizza pan

2.5 oz. Pre-made Cheese Cake Filling

Raspberries
Apricot Glaze

Bake 9-11 minutes

Once cooled, fill cookie dish with pre-made
cheese cake filling
Top with Raspberries
Drizzle with apricot glaze (if desired)

Chocolate Chip Cookie Cheesecake

Ingredients:

Directions:

1 sleeve Sysco Imperial Chocolate Chunk

Heat the oven to 350F. Grease 9-inch spring form pan

with shortening or spray with cooking spray.
Place 6 cookies in freezer. With fingers, press
remaining cookies in bottom of pan. Set aside while
making filling.
In large bowl or electric mixer, beat cream cheese and
sugar on low speed until creamy and fluffy. Add eggs
one at a time. Add whipping cream and sour cream;
beat just until combined. Pour filling over cookie
crust.
Remove 6 cookies from freezer. Crumble frozen
cookies over filling.
Bake 1 hour to 1 hour 5 minutes. Turn oven off and
slightly open door; let cheesecake cool in warm oven
2 to 3 hours. Remove cheesecake from oven. Run
butter knife gently around side of pan. Refrigerate
cheesecake 1 hour.
Remove side of pan. Cut into slices to serve

2 packages (8 oz. each) cream cheese, room

temperature
cup sugar
2 eggs, room temperature
cup whipping cream
cup sour cream

Chocolate Chip Blondie Bars

Ingredients:

Directions:

Sysco Imperial Chocolate Chunk

Heat oven to 330F. In ungreased sheet pan,

press approx. 33 dough pucks evenly in bottom
of pan to form crust.

cup Chocolate ganache

cup mini marshmallows
cup toffee bits

Bake 10-12 minutes or until golden brown. Cool

5 minutes.
Drizzle chocolate ganache, mini marshmallows,
and toffee bits over cookie mixture. Let stand
until chocolate is set, at least 30 minutes.

For bars, cut into 6 rows by 4 rows.

Lady Bug Cookies

Ingredients:

Directions:

Sysco Imperial Chocolate Chunk &

Sysco Imperial Sugar Cookie

Spread frosting over the baked cookie,

leaving a semi-circle of cookie unfrosted
for the ladybugs head

Frosting
Food Dye
Licorice
Mini marshmallow

Lay a licorice piece down the center of the

cookie and press into the frosting
For the eyes, make 2 small dabs of frosting
and apply 2 mini marshmallows.

20

Soft Pretzel Recipes

Products Used:
#3085 SuperPretzel Pretzel Bites

Garlic Sesame Pretzel Bites

Ingredients:

Directions:

30 Pretzel Bites thawed

(Item #3085)

20g fine grated parmesan

2 oz. melted butter

7g black sesame seeds

20g Pretzel salt

1 Small bottle Sriracha

20g Minced garlic

15g roasted sesame seeds

Put all dry mix ingredients into a bowl and

combine: Minced garlic, parmesan, roasted
sesame seeds and black sesame seeds.
In a separate bowl place pretzel bites and pour
melted butter over bites. Toss until coated.
Add dry mix to bites and squeeze Sriracha sauce
over to taste. Toss until well incorporated
Spread coated bites onto a sheet pan, top with
pretzel salt and bake for 7 minutes at 375F.

Soft Pretzel Stuffing

Ingredients:
SUPERPRETZEL Soft
Pretzels Bites

Directions:
1 Tbsp. Finely Chopped
Fresh Sage

3 Tbsp. Butter Melted 1 Tsp. Finely Chopped

Fresh Thyme
1 Tsp. spoon Kosher Salt
2 Cups Chicken Stock
(Can substitute w/
3 Tbsp. Butter
Broth, Turkey or
Cup Diced Onion
Vegetable)

Place pretzel bites in bowl and toss w/ melted butter and

salt. Bake on baking pan @ 350F for 20-25 minutes. Let
pretzels cool to room temperature and reserve.

In medium pan saut onions in butter over medium heat

until soft, about 5-7 minutes.

Add pancetta to onions and saut until crispy, about 5 min.

Add carrots, celery, sage, and thyme, saut 5 min.

Cup Diced Pancetta

Salt and Pepper to Taste

Cup Diced Carrot

2 Tablespoons Finely
Chopped Fresh Parsley

Add pretzels to pan and stir, coating pretzels with sauted

vegetables and spices.

Add cup of stock into pretzel mix, stirring until it is

absorbed into the mix.

Repeat step 6 until all stock is thoroughly absorbed into

mix.

Remove from heat, stir in fresh parsley and place in

buttered 5 x 7 x 2 baking dish.

Bake @ 350F covered with foil for 30-35 minutes, then

uncover and bake about 10 minutes more.

Cup Diced Celery

***Stuffing can be assembled (but not baked) 1 day ahead and

chilled (covered once cool) Bring to room temp before baking***

SUPERPRETZEL Chocolate Bread Pudding

Directions:

Ingredients:
SUPERPETZEL Soft
Pretzel Bites
3 Egg Yolks
Cup Sugar

1 Cup Whole Milk

1 tbsp. Vanilla Extract
2 tbsp. Unsalted Butter,
melted and divided

Cup Hot Chocolate Mix 6 ounces bittersweet

chocolate, broken into 3 Cups Half & Half
inch pieces

Place the eggs and yolks in the carafe of a blender

and combine on the lowest speed for 30 seconds.
Slowly add the sugar over 30 seconds, and then add
the hot chocolate mix and blend until incorporated,
about 30 seconds. Add the half & half, milk and
vanilla and blend until well combined, about 30
seconds.
Butter a 9 by 13-inch metal pan with 1 tablespoon
of the butter and place the soft pretzels in the pan.

Spread the chocolate on top of the soft pretzels and

slowly pour in the custard. Press down on the
mixture with a spatula or the back of a spoon to
thoroughly saturate.
Cover and set aside at room temperature for 2
hours, or refrigerate for up to 8 hours.
Bake at 325F for 45 minutes.

OREO Churro Recipes

Products Used:
#5038 OREO Churro Bites

Oreo Churro Sundae

Ingredients:

Directions:

13 Oreo Churro bites

Fry churros for 45 seconds or bake for 6 minutes

2 scoops vanilla ice cream

Caramel sauce

Toss churros in sugar until coated, knock off excess

sugar.

Hot fudge

On a plate, squeeze a 2 inch circle of caramel sauce.

Oreo Pieces (crushed Oreos)

1 cup granulated sugar

Lay 2 churros in the middle of the caramel puddle.

This is to create a stable base for your dessert.
Place 1 scoop of ice cream on top of the 2 base
churros topped with 1 ladle of hot fudge.
Arrange remaining churros around the ice cream
sticking them to the side of the ice ream.
Place another scoop of ice cream on top followed by
another ladle of hot fudge.
Drizzle caramel sauce on top and sprinkle with Oreo
pieces.

OREO Churro White Chocolate Cheesecake

Directions:

Ingredients:
(Makes 2 cheesecakes)

2 (8-in.) round
disposable aluminum
foil cake pans

1 tablespoon vanilla
extract
cup butter

1 (12-oz.) package white 25 OREO Churro 2

Bites
chocolate morsels
5 (8-oz.) packages cream 4 OREO Churro double
twist (optional for
cheese, softened
garnish)
1 cup and 4 teaspoons
4 OREO crme dipping
granulated sugar
cups
2 large eggs

Prepare crust

Place 20 Frozen Churro Bites in

blender and blend into a crumb
Mix 3 cups of churro crumb, 4
teaspoon sugar and 2/3 cup of
melted butter and mix.
Line bottom and sides of cake
pans with aluminum foil,
allowing 2 to 3 inches to extend
over sides; lightly grease foil.
Evenly pack mixture in both
pans.

Prepare cheesecake layers

Preheat oven to 300.

Microwave white chocolate

morsels in a microwave-safe
bowl according to package
directions; cool 10 minutes.

Beat cream cheese and melted

chocolate at medium speed
until creamy; gradually add 1
cup sugar, beating well. Add 2
eggs, 1 at a time, beating just
until yellow disappears after
each addition. Stir in 1 tbsp.
vanilla. Pour into prepared pans.

Cut Churro Bites into 3/8 coin

shape pieces and press into
cheesecake mixture.

Bake at 300 for 30 to 35

minutes or until almost set.
Turn oven off. Let cheesecakes
stand in oven, with door closed,
30 minutes. Remove from oven
to wire racks; cool completely
(about 1 1/2 hours). Cover and
chill 8 hours, or freeze 24 hours
to 2 days.
Garnish with OREO crme dip
and OREO Double twisted
churros

Oktoberfest Theme
Products Used:
#3085 SuperPretzel Soft Pretzel Bites
#91508 READI-BAKE 1 oz. Soft Dinner Roll
#7107 BAVARIAN BAKERY 1 oz. Pretzel Slider Roll
#04285 - 1.5 oz. Supreme Sugar Cookie Dough

Bites & Brats Skewers

Ingredients:

Directions:

8 chicken Bratwurst links

Grill links just enough to put marks on them.

Cut links into 4 pieces each.

32 pretzel bites
2 -3 tablespoons pretzel
salt
8 oz. beer mustard
1 2 tablespoons olive oil

In a large mixing bowl add pretzel bites, olive

oil and pretzel salt. Toss until bites are evenly
salted.
Skewer 2 bites and 2 brats per skewer and
place on baking sheet.
Bake for 6-8 minutes @350F.
Serve warm with beer mustard.

Bierock
Ingredients:
1 lb. ground turkey
1 small onion (chopped)
small cabbage (chopped)

Directions:
1 lb. bacon (chopped,
cooked and drained)
1 tablespoon dried thyme

2 tablespoons butter

1 tablespoon dried
marjoram

1 tablespoon salt

12 raw dinner rolls (thawed)

teaspoon pepper

Egg wash (1 egg beaten with

1 tablespoon milk)

Add butter to a warm pan and melt. Then add

onions, cabbage, salt, pepper, thyme and
marjoram and quickly saut. Add cooked
bacon pieces to the pan and blend thoroughly
Take thawed rolls and flatten out to about
3.5 diameter. Place cup meat mixture in
the center. Brush the edges with egg wash
and pinch together in the center. Place the
filled bun seam down on a parchment lined
pan. Repeat for the rest for 12 total buns.
Cover with plastic wrap and let proof for 3040 minutes until size increases by 50%.
Remove plastic wrap and bake at 400F for 14
minutes
Serve warm

German Meatball Sliders

Directions:

Ingredients:

Place 12 frozen raw dinner rolls on a parchment

lined pan. Cover with plastic and let proof until
doubled in size.

12 raw dinner rolls

6 8 oz. sauerkraut
(drained)

When ready, remove plastic and bake at 375F for

10 - 12 minutes. Let cool and slice in half to
create slider bun.

Add onion, salt, pepper, Worcestershire sauce,

parsley and eggs to blender and pulse until
onions are chopped finely.

In a large mixing bowl add turkey, oats and

blended mixture and combine until well
incorporated.

Portion into 12 equal balls and place on a

parchment line sheet. Let rest for 10 minutes.

Bake for 10 minutes @ 350F. You can freeze and

reheat in the oven for later use. Melt 2 pieces of
Munster cheese on each meatball before
assembling sliders.

Assemble sliders: Bottom bun, 2 tablespoons

sauerkraut, meatballs, Munster, thousand island,
top bun.

1 lb. ground turkey

1 egg

small onion

1 cup rolled oats

1 teaspoon salt
teaspoon pepper
1 teaspoon
Worcestershire sauce
1 tablespoon fresh parsley

6 slices Munster cheese

(quartered)
Thousand island dressing

Reuben Pretzel Sliders

Ingredients:

Directions:

1 lb. sliced corn beef

Portion corned beef in 1.3 ounce portions on

a parchment lined pans and place 2 quartered
slices of cheese on each beef mound. Bake for
about 5 minutes at 400F to melt cheese.

12 pretzel slider rolls

6 8 oz. sauerkraut
(drained)
6 slices Swiss cheese
(quartered)
Thousand island dressing

Optional: set buns face down on a flat grill to

toast while the cheese melts.
Assemble sliders: Bottom bun, 2 tablespoons
sauerkraut, Corned beef, Swiss, thousand
island, top bun.

German Scones
Ingredients:
12 raw dinner rolls
(thawed)
cup butter
2 tablespoons honey
Powdered sugar

Directions:
Nutella
Dusting flour

In a small mixing bowl add softened butter

and honey. Whisk together until smooth.
Take 1 roll and dust with flour. Smash in your
hands slightly until flat. You can square it off
or leave it round.
Fry for 30-45 seconds at 350F.
Dust with powdered sugar.
Drizzle with warm Nutella.
Serve with honey butter

Spitzbuben Cookies
Ingredients:

Directions:

Sugar cookie pucks

Place 30 pucks on parchment lined sheet pan

about inch apart. Try to keep away from
the edges.

Fruit preserves
(apricot, blueberry,
raspberry etc..)
Powdered sugar

Bake at 350F for 14 minutes. Let cool.

Cut out 30 circles using a 2 inch cookie
cutter. Then cut a smaller 1 inch hole out of
15 of those to create the tops for the cookies.
Place a teaspoon of preserves on the center
of the bottom cookies, then press the top
cookie on top.
Dust with powdered sugar.

Vanillekipferl (Vanilla Crescents)

Ingredients:

Directions:

12 sugar cookie pucks

(thawed)

Take thawed pucks and roll out to about a 4

log in your hands and then roll the ends to a
point.

Powdered sugar

Place on a parchment line sheet pan in a

slightly open U shape and freeze for 1 hour.
When frozen, bake @350F for 14 minutes.
Let cool.
Dust with powdered sugar.

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