“These are called Angel Wings because they are so light and melt in your mouth. They are super buttery and rich at the same time. And for some reason, they NEVER EVER go stale. So make a huge batch. They last really well. Prep time does NOT include the chill time that is required.”
READY IN:
30mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter, powdered sugar and granulated sugar for 10 minutes. No joke. 10 minutes. You want it light and foamy. Kitchen Aids are perfect for this -- but regular beaters are fine.
  2. Beat in egg.
  3. Beat oil and vanilla in to the butter. It will look a little curdled. Don't worry. It will come together with the dry ingredients.
  4. Sift dry ingredients and gradually add to the creamed mixture.
  5. This will have the consistency of muffin batter. VERY SOFT.
  6. Chill in the fridge overnight. Or at least 4 hours. Covered.
  7. Form balls into well rounded teaspoons. I use the Pampered Chef small cookie scoop.
  8. Flatten with glass dipped in sugar. I mix up the red and green sugar and flatten it with that. At Valentines Day I use just red. Easter I use pastel sugars -- you get the idea.
  9. KEEP DOUGH CHILLED IN BETWEEN BATCHES!
  10. Bake at 350 for 8-10 minutes. Until just turning golden, but not brown. Let cool for 10 minutes on the cookie sheet then remove to cooling rack.
  11. I think these come out better on regular cookie sheets and not the air bake ones.

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