SWEDISH ANGELS |
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| Another variation to the plain sugar cookie. I never did find out why they're called Swedish Angels. Does anyone know? Makes 2 to 3 dozen. | |||
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| 1/2 cup | Butter or margarine, softened | 125 mL | |
| 1/2 cup | Shortening, softened | 125 mL | |
| 1/2 cup | Granulated sugar | 125 mL | |
| 1/2 cup | Lightly packed brown sugar | 125 mL | |
| 1 | Large Egg | 1 | |
| 1 tsp | Vanilla | 5 mL | |
| 2 cups | All purpose flour | 450 mL | |
| 1 tsp | Baking soda | 5 mL | |
| 1 tsp | Cream of tartar | 5 mL | |
| 1/4 tsp | Salt | 1 mL | |
| 1/2 cup | granulated sugar for top | 125 mL | |
| 1/2 cup | cold water | 125 mL | |
Preheat oven to 350°F [170°C]). Cream butter, shortening, brown sugar and granulated sugar in large bowl. Add egg and vanilla; beat until light and fluffy. Stir in flour, baking soda, cream of tartar and salt just until blended. Shape dough into small balls (teaspoon/5 mL size) and dip top half of ball in water then sugar. Place on wax paper and using the bottom of a glass flatten slightly; transfer to ungreased cookie sheets. Bake for 8-11 minutes or just until golden. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container, or freeze. |
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