Snow Angel Cookies
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch + cooling
YIELD: about 5 dozen.
Get a little snow at the holidays, no matter where you are. Head to the kitchen and bake a batch of angel cookies swirled with heavenly frosting. —Carolyn Moseley, Dayton, Ohio
Ingredients
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1 cup butter, softened
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1 cup sugar
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1-1/2 teaspoons vanilla extract
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2 large eggs
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3-1/2 cups all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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FROSTING:
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9 cups confectioners' sugar
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3/4 cup shortening
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1/2 cup lemon juice
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4 to 6 tablespoons water
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Coarse sugar, optional
Directions
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1.
In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; gradually beat into creamed mixture.
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2.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
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3.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
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4.
Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely.
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5.
For frosting, in a large bowl, beat confectioners’ sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar.
Nutrition Facts
1 cookie (calculated without coarse sugar): 162 calories, 6g fat (3g saturated fat), 14mg cholesterol, 53mg sodium, 27g carbohydrate (21g sugars, 0 fiber), 1g protein.
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