Angel Sugar Crisp Cookies Recipes

SWEDISH ANGEL CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 light brown.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

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 CRISPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, cream together butter, shortening, brown sugar, and 1/2 cup white sugar until smooth. Beat in the egg, and stir in the vanilla. Combine the flour, cream of tartar, baking soda, and salt; beat into the creamed mixture.
• Roll dough into 1 inch balls. Dip the top half of the balls into water, then into remaining white sugar. Place sugar side up onto ungreased cookie sheets. Flatten slightly.
• Bake for 8 to 10 minutes in preheated oven, or until light brown. Cool on wire racks, and store in an airtight container.

ANGEL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• To make the dough, use a large mixing bowl and cream together the eggs, oil, butter, sugars and vanilla
• Add the rest of ingredients and mix until combined. Don't overmix.
• Refrigerate the dough for 1 hour
• Using a cookie scoop or spoon drop the balls of dough onto an ungreased cookie sheet
• Wet the bottom of a glass, then dip it in the granulated sugar
• Use the glass to flatten the balls of dough, dipping again into the sugar each time
• Bake for 9-11 minutes or until the cookies are just barely turning brown around the edges
• Do not overcook and let cool before eating and/or frosting

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 SUGAR CRISP COOKIES

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

POLISH CHRUSCIKI (ANGEL WINGS)

Steps:

• In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
• On low speed, stir in sour cream, vanilla, zests & flour.
• Stir in enough additional flour to form a mass (1-2 tablespoons)
• Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
• Divide dough in half, keeping extra covered with plastic.
• On a floured surface, roll each section paper-thin to at least 12" across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
• Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
• Drain on paper towels. Let cool an sprinkle with powdered sugar.
• To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

ANGEL CRISP COOKIES

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.

POLISH ANGEL WINGS {CHRUSCIKI}

Steps:

• Place oil in a large deep pot or deep fryer and heat over medium heat. Use a candy thermometer so you know what your oil temperature is for best results. Heat oil to about 350-360 Degrees F.
• In a medium bowl cream egg yolks,salt and sugar together with a hand mixer on high speed until smooth and pale yellow in color.
• Add sour cream, vanilla, lemon zest and flour and mix on low speed until dough comes together. **You may need to add another tablespoon or two of flour if dough still seems too sticky.
• Place dough on a floured work surface and knead for about one minute.
• Cut dough in half and wrap one half in plastic wrap while you work with the other.
• Roll dough out with a rolling pin on a floured surface. Keep turning the dough as you roll it out and adding more flour to surface as needed. You don't want your dough to stick to the work surface.
• Roll dough out so that it is paper thin.
• Cut dough into strips about 1-1 1/2 inches wide.
• Cut a 2 inch long slit in the center of each strip.
• Push one end of the strip of dough through the slit.
• Pull the end through the other side and shake a bit to let it form a twist or bow tie.
• Continue to make bow ties with the remaining strips. Then work on your next ball of dough.
• Once you have all of your bow ties made check the oil temperature. Start by dropping one cooking in the oil to test it. You should cook cookie for about 10-15 seconds per side. If it's cooking faster than that reduce the temperature and wait for the oil to cool down a bit. Use two forks to turn your cookie over after 10-15 seconds then cook for and additional 10-15 seconds. You want them to be lightly browned.
• Remove cookies to a cookie sheet lined with paper towels.
• Let the cookies cool completely then coat with a generous coating of confectioner sugar.