Angel Cookies Ii Recipes

ANGEL BISCUITS II

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 10 to 12 minutes, or until browned.

ANGEL COOKIES

Steps:

• Cream butter and shortening.
• blend sugars, add egg.
• Mix Flour and baking soda and cream of tartar.
• Add vanilla.
• Drop dough by spoonfuls on cookie sheet.
• Press down.
• Put fork in sugar before pressing.
• Bake at 325 degrees for 10 to 15 minutes.

ANGEL SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
• Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
• Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

ANGEL SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
• Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
• Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.

ANGEL SUGAR CRISPS

Steps:

• In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.

ANGEL FOOD CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
• In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
• Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
• Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.

ANGEL COOKIES

Steps:

• Preheat oven to 400°.
• Combine cake mix and water; stir in the fruit.
• Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil.
• Bake 8-10 minutes or until cookies become puffed and golden.
• Remove from oven; cool completely.

ESSENTIAL RECIPE NO. 2: SUGAR COOKIES

Steps:

• In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just until incorporated (do not overmix).
• Preheat oven to 350 degrees. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until just barely golden around the edges, 7 to 12 minutes (depending on size of cookies). Cool completely on baking sheets.
• Decorate, if desired. Let dry at least 2 hours.

SNOW ANGEL COOKIES

Steps:

• In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar.

ALMOND ANGEL COOKIES

Steps:

• In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy. Add sugar; beat until creamy, scraping bowl frequently. Stir in milk, vanilla, almond extract and salt. Stir in flour until well mixed.
• Measure 1/2 cup of dough into resealable food-storage plastic bag; refrigerate. Divide remaining dough in half; roll each into a 6-inch log. Roll 1 log in yellow sugar; roll other log in blue sugar. Wrap logs separately in plastic wrap or waxed paper. Chill until firm, at least 2 hours.
• Heat oven to 350°F. For each cookie, place 2 pretzels with flat sides touching on ungreased large cookie sheets, 3 inches apart. Cut dough into 48 (1/4-inch) slices. (If dough cracks, allow to sit at room temperature a few minutes.) To make angel body, fold in opposite sides at top of each slice to make triangular-shaped body; place each slice on top of 2 pretzels, so double rounds of pretzels form angel wings at each side. Press lightly into pretzels. Using reserved dough from plastic bag, roll 1/2 teaspoon dough into ball; place on top for head of each angel. Press 2 sliced almonds into dough to make song book. Repeat to make 48 cookies.
• Bake 11 to 14 minutes or until edges are firm and just begin to brown. Cool 2 to 3 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Pipe yellow icing on cooled cookies to make eyes and hair. Use pink decorating icing to draw mouths. Let stand until frosting is set.