ANGEL SUGAR CRISP COOKIES
This delicious (and crisp) cookies are part of my yearly Christmas goodies for gift giving. I've been making these cookies since I was a teenager (which was a long time ago)! I dress them up at Christmas with red and green sugar but you could vary the sugar for any occasion with different colored sugar (or use just good old...
Provided by Roz Blair
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Cream butter, shortening and sugars until light and fluffy. Add egg and vanilla extract. Beat until combined. Sift flour. Resift with baking soda, cream of tartar and salt. Gradually add to creamed mixture. Blend until well combined. Roll dough into 1" balls and roll tops (or entire dough ball) in additional sugar. Place sugar side up on prepared cookie sheets. Bake 10 minutes or until light brown on bottoms. Remove to wire racks to cool completely. Yield: 4 dozen
ANGEL FOOD CANDY
Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating.
Provided by Debbie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 1h15m
Yield 30
Number Of Ingredients 5
Steps:
- Butter a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
- In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 22.2 g, Fat 6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 134.9 mg, Sugar 9.9 g
SWEDISH ANGEL CRISPS
Make and share this Swedish Angel Crisps recipe from Food.com.
Provided by Pepper Monkey
Categories Dessert
Time 30m
Yield 45 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.
- Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar.
- Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are golden brown.
- Cool on a wire rack completely before serving.
Nutrition Facts : Calories 98.2, Fat 5.6, SaturatedFat 2, Cholesterol 10.1, Sodium 45.2, Carbohydrate 11.4, Fiber 0.3, Sugar 6.9, Protein 1
ANGEL SUGAR COOKIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h
Yield 24 cookies
Number Of Ingredients 12
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!
POWDERED SUGAR CRISPS
Provided by Ellie Krieger
Categories dessert
Time 20m
Yield 4 servings, serving size 5 crisps
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
- Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles. In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
- Place the triangles onto the baking sheet in a single layer. Bake for about 10 minutes, until they are golden brown and crisped.
- Dust with confectioners' sugar, and serve. Crisps will keep up to 4 days in an airtight container.
Nutrition Facts : Calories 80, Fat 2.5 grams, Cholesterol 2 milligrams, Sodium 115 milligrams, Carbohydrate 12 grams, Protein 2 grams
ANGEL CRISP COOKIES
I've been making these wonderfully light cookies since 1964. I found the recipe in a old Robin Hood Flour cook Book.
Provided by Potluck
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Cream together sugars, butter, shortening, egg and vanilla.
- Mix dry ingredients together.
- Add to creamed mixture,mix throughly.
- Shape into 1-inch balls.
- Dip top half in water then sugar.
- Place into ungreased cookie sheet, press down in center with finger.
- Bake 425° for 8-10 minutes.
- I lised only baking time, not prep time.
ANGEL LUSH CUPCAKES
Try our Angel Lush Cupcakes today. These moist Angel Lush Cupcakes are topped with icing, low fat and, with 90 calories each, heaven sent.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 30 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
- Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
- Top with berries.
Nutrition Facts : Calories 60, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9542 g
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ANGEL SUGAR COOKIES - MY COUNTRY TABLE
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Servings 24Total Time 30 minsEstimated Reading Time 4 mins
- Add the butter to a large mixing bowl. Using an electric mixer or a wooden spoon, mix the butter until it is light and creamy. Add the sugars, vegetable oil, egg and vanilla and mix until throughly combined. Add the dry ingredients and mix just to incorporate. Do not over mix.
- Using a large cookie scoop, place scoops of cookie dough on an ungreased cookie sheet, leaving some room between them for spreading. Dip the bottom of a glass in water, then dip the glass in granulated sugar. Lightly press down on each cookie with the bottom of the sugar dipped glass, flattening the cookies.
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