Swedish Lemon Angels Recipes

Steps:

• PREHEAT OVEN TO 375 DEGREES 1. In a small bowl beat the egg until foamy. 2. Add the milk and vanilla and blend well. 3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. 4. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air). 5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface. 6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture. 7. With a floured rolling pin, roll the dough out 1/32' thick and with the tip of a sharp knife, cut out 'angel' shapes and twist the edges up to form a shell-like curve about 3/8" high. Sprinkle on the remainder of the sugar. 8. Brush each 'angel' with melted butter. 9. Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown.

Steps:

• In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the 'angel' shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.

Steps:

• In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the "angel" shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels 1-inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.;