Swedish Lemon Angels Recipes

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the 'angel' shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.

Steps:

• PREHEAT OVEN TO 375 DEGREES 1. In a small bowl beat the egg until foamy. 2. Add the milk and vanilla and blend well. 3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. 4. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air). 5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface. 6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture. 7. With a floured rolling pin, roll the dough out 1/32' thick and with the tip of a sharp knife, cut out 'angel' shapes and twist the edges up to form a shell-like curve about 3/8" high. Sprinkle on the remainder of the sugar. 8. Brush each 'angel' with melted butter. 9. Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown.

Steps:

• In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the "angel" shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels 1-inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.;