Angel Crisps
Delicate angel crisps are light, sweet cookies with a hint of vanilla, perfect for tea time or special occasions, topped with nuts or cherries for added flair.
Ingredients
Instructions
- Cream the granulated sugar, brown sugar, shortening, and egg together until well blended.
- Add vanilla and mix well. Gradually add the sifted flour, salt, baking soda, and cream of tartar, mixing until smooth.
- Form the dough into small balls about the size of walnuts.
- Dip the top half of each ball into water, then into granulated sugar.
- Place the coated dough balls on an ungreased baking sheet.
- Press down the center of each cookie with a finger to create a slight indentation.
- Decorate the center of each with a walnut half or a candied cherry if desired.
- Bake at 425°F (220°C) for 8 to 10 minutes until lightly golden.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before creaming with the sugars. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you don't have cream of tartar, use an equal amount of baking powder as a substitute. Experiment with different toppings like chocolate chips or dried fruits for a unique twist.
Serving Suggestions
These Angel Crisps are delightful on their own, but they also pair beautifully with a cup of tea or coffee. Consider serving them alongside fresh fruit or a scoop of vanilla ice cream for a delicious dessert. For a festive touch, they can be arranged on a platter with the 'Ugly But Scrumptious' Cake for a charming dessert spread.
Storage & Reheating
Store leftover Angel Crisps in an airtight container at room temperature for up to a week. To maintain their crispiness, avoid refrigerating them. If you want to enjoy them warm later, simply reheat in a toaster oven for a few minutes until they are just warm but not overly soft.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Crisps contains roughly 74 calories, with 0g protein, 7g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of shortening in this recipe?
Yes, you can substitute butter for shortening in equal amounts. However, keep in mind that using butter will result in a slightly different texture and flavor, giving the cookies a richer taste. Just ensure the butter is softened for easy mixing.
What can I use if I don't have walnuts or candied cherries?
If walnuts or candied cherries are unavailable, consider using pecans, chocolate chips, or even dried cranberries for a different flavor profile. You can also leave the cookies plain for a classic look.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly golden around the edges. Keep an eye on them during the last couple of minutes of baking to prevent overcooking, as they can brown quickly at 425°F (220°C).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).