Angel Crisp Cookies Recipes

Steps:

• In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.

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:

• 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:

• Preheat oven to 350. Cream sugars and shortening and butter. Add egg and vanilla to creamed mixture. Add all dry ingredients and blend well. Roll small bits of dough into balls and dip one end slightly into a small bowl of water then into a small bowl of sugar... just to lightly coat the one side. Bake sugar side up for 8-9 minutes or until bottom browns. Allow to cool for a short time (just enough to set) on cookie sheet, then transfer to wire baker's rack to complete cooling. For a crispier cookie cool on spread newspaper or brown bag to absorb and extra oil.

Steps:

• In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
• To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.

Steps:

• Cream together sugars, butter, shortening, egg and vanilla.
• Mix dry ingredients together.
• Add to creamed mixture,mix throughly.
• Shape into 1-inch balls.
• Dip top half in water then sugar.
• Place into ungreased cookie sheet, press down in center with finger.
• Bake 425° for 8-10 minutes.
• I lised only baking time, not prep time.

Steps:

• Cream butter and sugar.
• Beat in lemon rind and juice,.
• Combine flour salt, baking soda, and ginger.
• add to creamed mixture.
• Cover and refrigerate until firm.
• Shape dough into cylinder 1 3/4 inch in diameter.
• Wrap in plastic and chill until very firm or freeze.
• Cut into very thin 1/8" or less.
• Place on greased baking sheets.
• If desired sprinkle with topping.
• Bake 375 for 6-8 min until very lightly browned.
• Let cool for 5 min before removing from pan.