Rich and Buttery Angel Wings
Ready In: 30 mins
Yields: 3 dozen
Ingredients
- 1⁄2 cup butter
- 1⁄2 cup powdered sugar
- 1⁄2 cup granulated sugar
- 1 egg, well beaten
- 1⁄2 cup vegetables or 1⁄2 cup canola oil
- 1 teaspoon vanilla
- 2 cups flour
- 2 tablespoons flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar (very necessary for texture...don't leave out)
- 1⁄2 teaspoon salt
Directions
- Cream butter, powdered sugar and granulated sugar for 10 minutes. No joke. 10 minutes. You want it light and foamy. Kitchen Aids are perfect for this -- but regular beaters are fine.
- Beat in egg.
- Beat oil and vanilla in to the butter. It will look a little curdled. Don't worry. It will come together with the dry ingredients.
- Sift dry ingredients and gradually add to the creamed mixture.
- This will have the consistency of muffin batter. VERY SOFT.
- Chill in the fridge overnight. Or at least 4 hours. Covered.
- Form balls into well rounded teaspoons. I use the Pampered Chef small cookie scoop.
- Flatten with glass dipped in sugar. I mix up the red and green sugar and flatten it with that. At Valentines Day I use just red. Easter I use pastel sugars -- you get the idea.
- KEEP DOUGH CHILLED IN BETWEEN BATCHES!
- Bake at 350 for 8-10 minutes. Until just turning golden, but not brown. Let cool for 10 minutes on the cookie sheet then remove to cooling rack.
- I think these come out better on regular cookie sheets and not the air bake ones.
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