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Angel Cookies

Prep time 45 mins
Chill time 8 hrs
Bake time 8 mins
Yield Makes about 3 dozen
Use any shape cookie cutter; just be aware that your choice may effect the yield.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon grated lemon rind (optional)
  • 1 teaspoon vanilla extract
  • Buttercream Frosting*

How to Make It

  1. Combine flour, baking powder, and salt; set aside.

  2. Beat butter, shortening, and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in lemon rind, if desired, and vanilla extract.

  3. Add flour mixture to sugar mixture, beating until blended. Cover and chill 8 hours.

  4. Roll dough to 1/4-inch thickness on a lightly floured surface; cut with a 3-inch angel cookie cutter. Place on lightly greased baking sheets.

  5. Bake at 350° for 8 minutes or just until edges begin to brown. Remove to wire racks to cool. Decorate as desired with Buttercream Frosting.

  6. *1 can of ready-to-spread cream cheese frosting may be substituted.