Options

Format:
Include:
PRINT
See more
Angel Cookies

Angel Cookies

Use any shape cookie cutter; just be aware that your choice may effect the yield.

Southern Living DECEMBER 2005

  • Yield: Makes about 3 dozen
  • Prep time: 45 Minutes
  • Chill: 8 Hours
  • Bake: 8 Minutes

Ingredients

  • 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*

Preparation

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

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.

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

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.

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.

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

advertisement

Go to Full Version of

Angel Cookies Recipe

advertisement