ANGEL WINGS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 38 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
- Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
- Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
- Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
- Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
ANGEL WINGS
Make and share this Angel Wings recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 50m
Yield 38 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
- Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
- Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
- Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
- Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
Nutrition Facts : Calories 99.4, Fat 5.2, SaturatedFat 1.4, Cholesterol 0.8, Sodium 32.2, Carbohydrate 12.4, Fiber 0.2, Sugar 6.7, Protein 0.9
LEMON ANGEL WINGS
From Houston, Texas, Charlotte Westfall says, 'The light lemony flavor of these treats is wonderful and very impressive. They are quite showy on a cookie tray.'
Provided by Allrecipes Member
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- In a large bowl, cut butter into flour until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat with the sugar.
- Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
- Wrap well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour.
- Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake at 375 degrees F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 7.6 g, Cholesterol 15 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 38.1 mg, Sugar 3.5 g
AIR FRYER LEMON-PEPPER WINGS
We love wings in my household and thanks to the air fryer we are able to eat them more often without the guilt of deep-fry. Buffalo flavor is my go-to but I was wanting something different. Something with bold flavor but no heat and I came up with these.
Provided by Soup Loving Nicole
Categories Chicken Wings
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk olive oil, 2 teaspoons lemon-pepper seasoning, paprika, and garlic powder together in a bowl. Add wings and toss to coat.
- Sprinkle remaining 1 teaspoon lemon-pepper seasoning over the wings and let sit for 5 minutes while you preheat the air fryer to 360 degrees F (180 degrees C).
- Stand wings up along the sides of the air fryer basket making sure to not overcrowd.
- Cook wings in the air fryer until chicken is no longer pink at the bone and the juices run clear, for 25 minutes. After the timer goes off, let wings sit inside the closed basket for 5 minutes.
Nutrition Facts : Calories 628.9 calories, Carbohydrate 1 g, Cholesterol 174.8 mg, Fat 49.8 g, Fiber 0.3 g, Protein 41.8 g, SaturatedFat 12.1 g, Sodium 858.8 mg
LEMON ANGEL WINGS
From Houston, Texas, Charlotte Westfall says, 'The light lemony flavor of these treats is wonderful and very impressive. They are quite showy on a cookie tray.'
Provided by Allrecipes Member
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- In a large bowl, cut butter into flour until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat with the sugar.
- Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
- Wrap well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour.
- Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake at 375 degrees F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 7.6 g, Cholesterol 15 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 38.1 mg, Sugar 3.5 g
LEMON ANGEL WINGS
From Houston, Texas, Charlotte Westfall says, 'The light lemony flavor of these treats is wonderful and very impressive. They are quite showy on a cookie tray.'
Provided by Allrecipes Member
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- In a large bowl, cut butter into flour until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat with the sugar.
- Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
- Wrap well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour.
- Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake at 375 degrees F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 7.6 g, Cholesterol 15 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 38.1 mg, Sugar 3.5 g
LEMONY ROASTED CHICKEN WINGS
These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.
Provided by David Tanis
Categories dinner, lunch, snack, finger foods, poultry, appetizer, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
- Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
- Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
- Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
- Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.
ITALIAN LEMON COOKIES
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!-Elisabeth Miller, Broadview Heights, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an "S", then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
Nutrition Facts :
LEMON ANGEL WINGS
From Houston, Texas, Charlotte Westfall says, 'The light lemony flavor of these treats is wonderful and very impressive. They are quite showy on a cookie tray.'
Provided by Allrecipes Member
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- In a large bowl, cut butter into flour until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat with the sugar.
- Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
- Wrap well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour.
- Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake at 375 degrees F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 7.6 g, Cholesterol 15 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 38.1 mg, Sugar 3.5 g
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ANGEL WINGS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
2.7/5 (3)Author Food Network KitchenServings 42Difficulty Easy
- Combine the flour, sour cream, egg yolks, honey, lemon zest and salt in a stand mixer fitted with the dough hook attachment. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth, about 5 minutes. Divide into 2 balls, loosely cover with plastic wrap and let sit at room temperature, 1 hour.
- Roll out each ball on a floured surface into a 12-inch square, about 1/8 inch thick. Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.
- Heat about 3 inches of vegetable oil in a pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Toss in the confectioners' sugar. Store in an airtight container for up to 3 days.
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