Angel Crisp Cookies

READY IN: 10mins
Recipe by Potluck

I've been making these wonderfully light cookies since 1964. I found the recipe in a old Robin Hood Flour cook Book.

Top Review by Lynnmuhl

These are so good it's all I can do not to sit down with a gallon of milk and a container of these cookies and just GO TO TOWN on them. But I have been able to hold back - so far. These cookies are great! But I had to put them on the 'fridge for about 60 minutes to get them chilled enough to be able to make balls out of them. My butter was VERY soft when I mixed everything together, so that may have been my issue. Also, it's very important that you press the middle of the dough down with your thumb, that way they get all nice and flat and crisp. Yummy!

Ingredients Nutrition

Directions

  1. Cream together sugars, butter, shortening, egg and vanilla.
  2. Mix dry ingredients together.
  3. Add to creamed mixture,mix throughly.
  4. Shape into 1-inch balls.
  5. Dip top half in water then sugar.
  6. Place into ungreased cookie sheet, press down in center with finger.
  7. Bake 425° for 8-10 minutes.
  8. I lised only baking time, not prep time.

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