From Darby Field Inn. These are the flakiest cookies you'll ever eat! Created by Chef/Baker Waneeta A. Marquis
Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together butter, salt, sugar, vanilla and flour. Stir in yeast and water until well blended. Chill for 1 hour. Preheat the oven to 350 degrees. Form 1-inch diameter balls; combine the flour, white and red sugar in a small bowl. Dust a work surface and rolling pin with the mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3x2-inch, then cut in half on the diagonal. Pick up the very thin dough with a pancake spatula or the widest spatula you have and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 4-7 minutes or until crisps are golden brown. Remove from oven and let cool on baking sheet. Watch how fast these go! Note: if you move them too fast they will crumble. To make these chocolate: Reduce flour to 1-½ cups and add ½ cup cocoa Serve these with ice cream, dip them in chocolate fondue.
To roll cookies in: