Best Angel Cookies Recipes

RICE KRISPIES DATE BALLS (AKA ANGEL COOKIES)

Steps:

• In a saucepan, melt butter.
• Add dates and granulated sugar and cook slowly, stirring constantly, until blended.
• Add cereal and coconut, stirring to combine.
• Remove from heat and let cool until you can handle the mixture without burning your fingers.
• Form into 1" sized balls with greased hands, then roll each into powdered sugar to coat.

ANGEL CHOCOLATE CHIP COOKIES

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.

CHRUSCIKI - POLISH ANGEL WING COOKIES

Steps:

• Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
• Slowly beat in the confectioner's sugar and brandy.
• Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
• Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
• Keep the dough in the bowl covered with a damp towel to keep it from drying out.
• Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
• Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
• Next use your knife to cut a slit in the center of each piece.
• To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
• In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
• Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
• Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
• Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
• Store in tightly covered, wax paper-lined tins.

ANGEL COOKIES

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.

HUNGARIAN DEEP-FRIED ANGEL WING COOKIES (CSOROGE)

Steps:

• About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°F or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
• Sift together flour, sugar, and salt into a bowl.
• Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
• Mix the ingredients until all of the flour is moistened.
• Let dough rest 1-2 minutes.
• Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
• Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
• Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
• With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
• Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
• Deep fry only one layer of cookies at a time (don't crowd the pan).
• With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
• Fry until lightly browned (about 3 minutes).
• Drain cookies over fat for a few seconds and then drain on paper towels.
• Sprinkle cookies with powdered sugar while still hot.

SNOW ANGEL COOKIES

Steps:

• In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar.

ANGEL SUGAR CRISP COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Cream butter, shortening and sugars until light and fluffy. Add egg and vanilla extract. Beat until combined. Sift flour. Resift with baking soda, cream of tartar and salt. Gradually add to creamed mixture. Blend until well combined. Roll dough into 1" balls and roll tops (or entire dough ball) in additional sugar. Place sugar side up on prepared cookie sheets. Bake 10 minutes or until light brown on bottoms. Remove to wire racks to cool completely. Yield: 4 dozen

HUNGARIAN ANGEL WING FRY COOKIES (CSOROGE)

Steps:

• Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
• Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
• Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
• If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
• With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
• Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
• Drain on paper towel.
• Sprinkle with sifted confectioners sugar.

ANGEL CRISP COOKIES

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.

ANGEL 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.

SMUCKERS STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
• DROP by rounded tablespoons on prepared baking sheet.
• BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
• TIP Store between sheets of wax paper to keep from sticking together.

CHOCOLATE CHIP ANGEL COOKIES

Steps:

• In a large mixing bowl cream butter and shortening.
• Gradually add sugars, beating well.
• Add egg and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture,beat well.
• Stir in chips and pecans.
• Shape dough into 1-inch balls and roll in sugar.
• Place 2-inches apart on greased baking sheet.
• Bake 350° for 12 minutes.
• Cool on wire racks.

COOKIES AND CREAM ANGEL CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 350°F.
• Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
• Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
• Frost cake, and garnish with sandwich cookie halves.

STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• TIP: Store between sheets of wax paper to keep from sticking together.

STRAWBERRY ANGEL COOKIES (SMUCKER'S)

Steps:

• 1. Heat oven to 325 degrees. Coat baking sheet with cooking spray, or line with parchment paper.
• 2. Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• 3. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• 4. TIP: Store between sheets of wax paper to keep from sticking together.

ANGEL COOKIES I

Steps:

• Cream butter, lard and sugars together. Add eggs one at a time and mix thoroughly. Add vanilla and dry ingredients, stir in chopped nuts.
• Chill dough until easy to work with.
• Shape into balls and roll in sugar. Bake at 350 degrees F (175 degrees C) for about 20 minutes.

ENGELSAUGEN - GERMAN ANGEL EYE COOKIES

Steps:

• Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
• Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
• Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
• Leave them to cool and remove to a wire rack.
• Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.

COOKIES AND CREAM ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 10-inch tube pan. Top with chopped cookies; swirl gently with knife.
• Bake 35 to 40 min or until toothpick inserted near center comes out clean. Invert pan; cool cake completely. Meanwhile, blend strawberries and sugar in blender until smooth. Refrigerate until ready to serve.
• Loosen cake from sides of pan with knife. Gently remove cake from pan; place on plate. Top with 1 cup mangos. Serve topped with strawberry sauce and remaining mangos.

ANGEL WING COOKIES

Steps:

• Combine flour, sugar and salt in large bowl.
• Beat egg yolks until pale yellow.
• Add to flour mixture all the rest of the ingredients.
• Stir until blended then knead until dough until well blended.
• Roll out on floured surface to 1/8" thickness.
• Using a pastry wheel, cut 1" X 3" strips.
• Make a slit in the center of the dough and pull one end of the strip through it.
• Deep fry in 375 degree oil for about 3 minutes.
• Dust with confectioner sugar.
• *I am not exactly sure on amount of cookies since I don't know if grandma does double batches but with 4 cups of flour I'm assuming it's a good amount.

STRAWBERRY ANGEL COOKIES

Steps:

• Mix on low cake mix and strawberry preserves on low until cake mix is moistened. Mix another minute.
• Stir in chocolate chips.
• Drop by teaspoonfuls onto cookie sheets sprayed with no stick cooking spray.
• Bake at 325 degrees 10-12 minutes until tops are lightly browned.
• Cool on cookie sheets 1 minute. Transfer to cooling racks until fully cooled.
• Store with wax paper between layers to prevent sticking.