There was a miserable week back in February when nobody was eating. Katie was fighting a stomach virus, Bill was post op, and we had just lost our sweet pup, Lambeau. We had homemade soups in the fridge to sustain us, but our appetites were lacking. Slowly things improved. And I felt like baking. I turned to Danielle, my sweet blogger friend, for inspiration…and found a recipe for these melt in your mouth Angel Sugar Cookies.
Sweet and crumbly, these gems were perfect with my afternoon tea…or with a big glass of milk. Simple, vanilla flavored sugar cookies, rolled in sugar and pressed flat with a jelly jar glass. Old fashioned and comforting. Just what we needed.
- 2 eggs
- 1 cup canola oil
- 2 sticks butter, at room temperature
- 1 cup sugar plus extra for rolling
- 1 teaspoon vanilla
- 4 cups plus 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 350º. Line cookie sheet with parchment paper.
- Beat together eggs, oil, butter, sugars, and vanilla.
- Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
- Using a cookie scoop, scoop mounds of dough. Roll into spheres then roll in sugar. Place on lined baking sheet, leaving room between cookies for spreading.
- Press down with a glass to flatten each dough ball. Note that Danielle and Ree made very thin, crispy cookies and I made mine a little thicker. Bake for 9 to 11 minutes, until cookies are just barely turning brown.
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