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I knew I'd hit a winner with these crisp roll-ups when my sister first sampled them. After one taste, she was so impressed she asked me to bake her wedding cake!
Nutritional Facts 1 serving (2 each) equals 144 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 91 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Originally published as Angel Wings in Country Woman Christmas Annual 2000, p35
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Reviewed on Dec. 30, 2012 by iholmes
I love these cookies. They are bit tedious to make, but well worth the effort. They are especially yummy when dipped in a chocolate liqueur.
Reviewed on Dec. 23, 2012 by Elaineluvschocolate
<p>I have made several times. I always use salted butter. They are great baked fresh. Put cinnamon sugar on the wax paper or parchment so they do not stick. Keep them refrigerated and uncooked until near time to serve them for best flavor. They can also be frozen. Its important the butter be slightly cold when you mix it or they don't come out as flaky. Happy holidays!!</p>
Reviewed on Dec. 22, 2012 by jaimieneb
I make these cookies every Christmas. I absolutely love them. They are easy to make and look fancy. They are also incredibly delicious! Just follow the recipe exactly and you will be good. Especially make sure you keep the dough refrigerated long enough. That is key.
Reviewed on Dec. 15, 2012 by MaggieMinnich
I made these as part of my Christmas cookie baking and was so disappointed. While they are lovely to look at and do bake up very crispy, the flavor was greasy/oily and bland. I used unsalted, real butter, so I don't understand why they turned out that way. I had some of the same issues as previous reviewesr. My dough also stuck to the wax paper. Personally, this cookie also contains too much sugar and not enough cinnamon. Again, while very pretty, NOT worth the time and effort. For all of this, I should have just made sugar roll-out cookies and then frosted and decorated them. I would have put as much time into those as this recipe.
Reviewed on Dec. 22, 2011 by Becky 156
I was disappointed with the turn out after so much time and effort was put into them. I followed the recipe to a 'T', but still there was issues. 1) the dough stuck to the wax paper 2) the cookies stuck to the pan 3) because the sugar is added before baking it melted off and burned. All around this recipe is not worth the trouble...
Reviewed on Dec. 17, 2011 by jillch
I made these cookies for Christmas two years back and everyone was disappointed I forgot to make them last year so this year I am making a double batch. So easy to make and to guarantee they shine on a cookie platter, I use a colored or decorative sugar in the second sugar step. also add a dash of salt to the recipe.
Reviewed on Dec. 07, 2011 by dinahjoy
I loved this recipe. It reminds me of cookie I had growing up that I can't get now. I made them and gave them as gifts.
Reviewed on Aug. 13, 2011 by dododo18
sorry, indicated wrong contributor in my previous note.should have been Hannah
I haven't tried this recipe yet, but it sounds great. In response to oprabuff, perhaps they shouldn't be stored in an airtight container. I would store loosely covered.
Reviewed on Apr. 30, 2010 by HannahMatro
While these cookies are crisp and delicious on the first day, after stored in a container, they become soft and oily.
Reviewed on Dec. 22, 2009 by Operabuff
These cookies were good, but I believe it was only because of the addition of 1/2 tsp of salt. I'm always suspicious of recipes for baked goods that contain no salt. I believe that sallt balances the otherwise bland sweetness. And without the salt, these were very bland. But with salt they were well accepted by everyone.
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