ANGEL WHISPERS
These are lemony little sandwich cookies that just melt in your mouth. Have a few with a tall glass of iced tea.
Provided by Julie Stokes
Categories Desserts Cookies Sandwich Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
- To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 16.2 g, Cholesterol 30 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 5.4 g, Sodium 111.2 mg, Sugar 8.1 g
ANGEL WHISPERS
Steps:
- In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks. To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
ANGEL WHISPERS
Categories Lemon
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
- To make the filling: combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
ANGEL WHISPERS
These are lemony little sandwich cookies that just melt in your mouth. Have a few with a tall glass of iced tea.
Provided by Allrecipes Member
Categories Sandwich Cookies
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
- To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 16.2 g, Cholesterol 30 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 5.4 g, Sodium 111.2 mg, Sugar 8.1 g
ANGEL WHISPER COOKIES
can't remember where I got this recipe..but I have eaten them and they were really good...have not baked them myself..
Provided by grandma2969
Categories Drop Cookies
Time 20m
Yield 2 dozens
Number Of Ingredients 9
Steps:
- cream butter, powdered sugar till light and fluffy.blend in flour, lemon zest, and salt.cover and chill for 1 hour --
- drop by tspful on lightly greased sheet.flatten somewhat.
- bake at 400* for 5-8 minutes.
- remove to racks to cool --
- spread filling over 1/2 of the cookies on flattened sides.
- makes 2 dozen.
- to prepare FILLING:.
- combine ingredients in double boiler.stir and heat till thickened. cool before spreading.
Nutrition Facts : Calories 1646.9, Fat 104.4, SaturatedFat 64.7, Cholesterol 372.7, Sodium 1334.3, Carbohydrate 164.7, Fiber 3.7, Sugar 67.9, Protein 17.2
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