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Angel Cookies II

SUBMITTED BY: Denise

"These cookies literally melt in your mouth. They are white, but can be tinted with food coloring in pastel colors if desired. They are irresistible."

RECIPE RATING:

Read Reviews (9)

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Original recipe yield 6 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 3/4 cups sifted all-purpose flour
4 cups confectioners' sugar
2 1/4 teaspoons salt
3 cups shortening
1 tablespoon vanilla extract
4 ounces chopped walnuts

DIRECTIONS

Sift together flour, confectioners' sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped walnuts. Using low speed of an electric mixer, mix all ingredients until just blended.
Roll dough on floured counter into 1 1/2 inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
Bake cookies at 350 degrees F (175 degrees C) for 10 minutes. Cookies should be white, if they turn brown reduce the cooking time.

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REVIEWS

Reviewed on Nov. 30, 2004 by LUCKYLADY75091

I was so thrilled when I finally found this receipe. It's very similar to the same cookie... MORE

Reviewed on Dec. 15, 2003 by NOONEHERE

they taste like shortening and are absolutely terrible! i would never make them again!-YUCK! MORE

Reviewed on Nov. 3, 2003 by Lisa

I had to make these a couple of times to really get them right. They really do melt in your... MORE

Reviewed on Dec. 15, 2002 by PEACHY MARTHA

Yum, these taste just like pecan sandies, I didn't slice them, but scooped the dough onto a pan MORE

Reviewed on Apr. 26, 2006 by SUNSHINE550

These are a favorite around the house, church and workplace. Will definitely keep this recipe... MORE

Reviewed on Aug. 22, 2003 by LILYROSE

It was very hard to keep the dough from crumbling. We only got a few sliced. The kids gave up... MORE

Reviewed on Dec. 4, 2007 by arasaig

This dough is best if you cover it and keep it in the fridge for a while. Roll it into balls,... MORE

Reviewed on Dec. 24, 2003 by KARENGANELEE

Very good taste and husband also likes. Delicate flavor and texture. Dough was hard to work... MORE

Reviewed on Aug. 29, 2002 by SNAPPER2

When I made this recipe there is something wrong with it as after I added flour and... MORE