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SWEDISH LEMON ANGELS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 Egg
1/2 c Buttermilk (or 1/4 c. milk a
-nd 1/4 cup vinegar
5 ts Baking soda
1/2 ts Vanilla
1 c Lemon juice (fresh is best)
1 1/4 c Sugar
7/8 c All purpose flour
8 tb Butter or margarine, melted
PREHEAT OVEN TO 375 DEGREES 1. In a small bowl or 2
cup measuring cup, beat the egg until foamy. 2. Add
the buttermilk and vanilla and blend well. 3. Add the
baking soda, one teaspoonful at a time, sprinkling it
in and beating until the mixture is smooth and the
consistency of light cream. 4. Add the lemon juice all
at once and blend into the mixture. Stir, but do not
beat (you want it creamy, but without a lot of air) 5.
The mixture will congeal into a pasty lump. Scoop it
out of the bowl with a spatula and spread it on a
floured surface. 6. Sift the flour and 3/4 cup of the
sugar together and use the fingertips to work it into
the egg- lemon mixture. 7. With a floured rolling pin,
roll the dough out 1/32' thick and with the tip of a
sharp knife, cut out 'angel' shapes and twist the
edges up to form a shell-like curve about 3/8" high.
Sprinkle on the remainder of the sugar. 8. Brush each
'angel' with melted butter. 9. Place the angels one
inch apart on an ungreased baking sheet and bake for
12 minutes or until golden brown. NOTE: Remember
making 'volcanos' in elementary school? This is the
same classic chemical reaction disguised as a cookie
recipe. Anyone trying this will wind up with a kitchen
counter full of egg-lemon foam about 10 seconds after
completing step 4. From Penn and Teller's How to Play
With Your Food.
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