Angel Crisps Recipes

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 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.

SWEDISH ANGEL CRISPS

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.

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

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.