Angel Cookies Recipes

Steps:

• Preheat oven to 350.
• In a large mixing bowl, sift together flour, powdered sugar and salt.
• Add shortening, vanilla and chocolate chips and mix on low speed until just blended.
• On floured countertop, roll dough into 1-inch cylinders.
• Refrigerate dough for at least 30 minute or until firm enough to slice.
• Line cookie sheets with parchment paper.
• Remove dough from refrigerator and cut in 1/2 inch thick slices.
• Place cookies on prepared cookie sheet and bake for about 10 minute.
• Remove from oven and cool on wire rack.
• Note: Food coloring can be added to batter to liven up the color of the cookies.

Steps:

• Beat shortening and 1 1/2 cups sugar at medium speed until fluffy.
• Add eggs and extracts; beat until blended.
• Combine dry ingredients,gradually add to creamed mixture, beating well.
• Cover and chill at least 1 hour.
• Shape dough into 1-inch balls.
• Roll balls in 1/4 cup of sugar.
• Place on ungreased cookie sheets.
• Bake at 350° for 8-9 minutes, until barely golden.
• Let cool 2 minutes on sheets.
• Transfer to wire racks to completely cool.

Steps:

• Cream butter and shortening.
• blend sugars, add egg.
• Mix Flour and baking soda and cream of tartar.
• Add vanilla.
• Drop dough by spoonfuls on cookie sheet.
• Press down.
• Put fork in sugar before pressing.
• Bake at 325 degrees for 10 to 15 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
• Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
• Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

Steps:

• Cream together shortening, sugars, egg and vanilla.
• Add dry ingredients (except nuts).
• Mix well and stir in nuts.
• Drop on cookie sheet and bake at 350 for 10-15 minutes.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
• Bake in preheated oven for 10 minutes or until barely light brown at the edges.

Steps:

• Cream Sugars with shortening, add egg yolks and stir. Mix in baking powder, extract, salt, baking soda, and flour. Roll in a tablespoon size balls, Roll each ball in sugar, place on cookie sheet and push down with a drinking glass which is dipped in sugar. Bake at 350' for 7-12 minutes. Enjoy.

Steps:

• Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.