Angel Cookies II Recipe - Allrecipes.com
Angel Cookies II Recipe

Angel Cookies II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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Directions

  1. 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.
  2. Roll dough on floured counter into 1 1/2 inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Nov 03, 2003

I had to make these a couple of times to really get them right. They really do melt in your mouth. One little trick I do is to use butter flavored shortening.

 
Most Helpful Critical Review
Dec 15, 2003

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

 

14 Ratings

Nov 30, 2004

I was so thrilled when I finally found this receipe. It's very similar to the same cookie that I remember having on my first day of kindergarten. The recipe does make quite a few cookies. I would recommend scaling the recipe down. This a short bread cookie so it isn't very sweet.

 
Jan 20, 2009

these are deliciously airy not too sweet little treats. I rated them four stars because the dough is a bit challenging to work with. you absolutley MUST allow the dough to chill or you will have a heck of a time cutting it. And be sure to slice the dough no more than half an inch thick or they wont have that light airy texture you want.

 
Dec 04, 2007

This dough is best if you cover it and keep it in the fridge for a while. Roll it into balls, then cool them, then throw straight into the oven. If you try and bake immediately after mixing, the dough spreads way too much. Try adding some kind of peppermint flavor. I usually chop up whatever candy I have lying around. White chocolate peppermint bark is the best, but I've used andes mints or york peppermint patties. Its fun to flavor it with extract then dye half the dough red, and make swirly cookies.

 
Apr 26, 2006

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

 
Dec 24, 2003

Very good taste and husband also likes. Delicate flavor and texture. Dough was hard to work with: too much quantity for my stand mixer and even though I chilled it overnight it was hard to handle. Next time I will make 1/2 batch.

 
Dec 15, 2002

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

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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