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
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.
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
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.
