Angel Cookies Click here for printable recipe
Lori Shepherd's father, who died young, has always hovered quietly in the background of her life, a shadow figure known only through stories and photographs. I wanted to give life to those stories and photographs, to strengthen the bond between father and daughter. The angel cookies, and the tradition surrounding them, formed one part of the bond. I hope they'll become a part of your holiday tradition. It's a perfect time of year to thank the angels in your life--and a tasty way to do so! Aunt Dimity's Christmas.
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Angel Cookies 1 cup softened butter 2 teaspoons vanilla 1 cup sugar 3 1/2 cups all-purpose flour 2 large eggs, lightly beaten 1 teaspoon baking powder Confectioner's Frosting 1 cup softened butter 2 cups confectioner's sugar 1/8 teaspoon salt 2 tablespoons cream Directions
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Angel Cookies
In a bowl, cream butter and sugar. Add the eggs and the vanilla. Mix until combined well.
In a bowl, sift flour and baking powder together.
Add the dry ingredients to the butter mixture and beat until mixture forms a dough. If easy to handle, roll out immediately; if sticky, wrap in plastic and chill for two hours or overnight.
Preheat oven to 350 degrees Fahrenheit.
Divide dough in half. On a lightly floured surface, roll out half the dough into a 1/4 inch thick round. Cut out angel shapes and arrange
1 inch apart on lightly greased baking sheets. Repeat for remaining dough. Bake for 8 to 10 minutes or until lightly golden around the edges.
Transfer to racks to cool. Frost with Confectioner's Frosting. Yield: about 2 dozen cookies.
Confectioner's Frosting
Cream the butter and salt together, then beat in the sugar. Stir in the cream and beat well, adding more sugar or more cream as needed to get the proper consistency.
Reprinted from AUNT DIMITY'S CHRISTMAS by Nancy Atherton by permission of Penguin Books, a member of Penguin Putnam, Inc. Copyright 1999 by Nancy T. Atherton. All rights reserved. This excerpt, or any parts thereof, may not be reproduced in any form without permission.
In a bowl, cream butter and sugar. Add the eggs and the vanilla. Mix until combined well.
In a bowl, sift flour and baking powder together.
Add the dry ingredients to the butter mixture and beat until mixture forms a dough. If easy to handle, roll out immediately; if sticky, wrap in plastic and chill for two hours or overnight.
Preheat oven to 350 degrees Fahrenheit.
Divide dough in half. On a lightly floured surface, roll out half the dough into a 1/4 inch thick round. Cut out angel shapes and arrange
1 inch apart on lightly greased baking sheets. Repeat for remaining dough. Bake for 8 to 10 minutes or until lightly golden around the edges.
Transfer to racks to cool. Frost with Confectioner's Frosting. Yield: about 2 dozen cookies.
Confectioner's Frosting
Cream the butter and salt together, then beat in the sugar. Stir in the cream and beat well, adding more sugar or more cream as needed to get the proper consistency.
Reprinted from AUNT DIMITY'S CHRISTMAS by Nancy Atherton by permission of Penguin Books, a member of Penguin Putnam, Inc. Copyright 1999 by Nancy T. Atherton. All rights reserved. This excerpt, or any parts thereof, may not be reproduced in any form without permission.
