International Recipes - Swedish Angels – Anglakakor
Swedish Angels
(Anglakakor - Sweden)

A wonderful sugar cookie often baked for a Christmas treat! Children can help roll the dough and dip them, and then can use a cookie stamp with a fun design.

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract


Preheat oven to 350° F. Grease 3 to 4 large baking sheets. In a medium bowl, combine flour, baking soda, cream of tartar and salt. Set aside. In large mixing bowl, beat shortening, butter and sugars until light and fluffy. Beat in egg and vanilla. Stir in flour mixture, 1/2 cup at a time, blending well after each addition. Place an additional 1/2 cup sugar in a small bowl. Fill a second small bowl with cool water. Roll teaspoons of dough into 1-inch balls. Dip tops of balls first in water and then in sugar. Arrange, sugared side up and 1 inch apart, on prepared baking sheets. Use the cookie stamp to flatten ball to about a 1/4-inch thickness. If children are doing this part, help them know the correct flatness so cookies are not too thin or fat. Bake 8 to 11 minutes or until golden. Cool on racks. Store in an airtight container at room temperature up to one week or freeze for longer storage. Makes about 5 dozen

From     (Page Not Found)
Recipe from The Joy of Cookies by Sharon Tyler Herbst, Barron’s, 1987, p.210