Mama's Cinnamon Crispies

1 package yeast 1/2 cup water 1/2 cup shortening 1/2 cup sugar 1-1/4 teaspoon salt 1 cup warm milk 5-6 cups flour 2 eggs 1 teaspoon lemon flavoring

Spread 1: 1/2 cup soft butter 1 cup sugar 2 tablespoons cinnamon Spread 2: 1/2 cup sugar 1 tablespoon cinnamon

Directions:
Sprinkle yeast across 1/2 cup water and set aside to soften. Cream together shortening, salt, and 1/2 cup sugar. Add warm milk and blend well. Add eggs and lemon flavoring; then stir in yeast mixture and 2 cups flour. Beat very well. Mix in remaining flour to form a soft dough. Knead thoroughly on a lightly floured board. Place the dough in a heavily-greased bowl. Turn the dough over so the greased side is up, cover, and set aside to rise.

When dough is doubled in size, roll into a thin rectangular shape. Mix the ingredients of Spread 1, and spread it evenly across half of the rectangle. Fold the unspread half over and seal the edges by pinching them together.

Again, roll the dough into a thin rectangular shape. Mix the ingredients of Spread 2, and spread it evenly across the entire rectangle. Roll up the dough like a jelly roll and cut into 3/4-inch slices. Place slices on a greased cookie sheet, leaving 4 inches between slices. Press each slice flat and thin with a clean, lightly greased hand. Allow crispies to rise 30 minutes, then bake at 400 for 10-12 minutes.

Notes:
This was my mother's recipe, handwritten on a recipe card and filed in her recipe box.

Never, ever, bake cinnamon crispies or any other type of cinnamon roll on a cookie sheet without sides because the butter may melt out and catch fire inside your oven. (How would I know this, I wonder?!)