Zutaten für Angel Cookies
- 1 cup (2 sticks) unsalted butter
- 1/2 cup shortening
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
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Zubereitung von Angel Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ½ cup shortening until light and fluffy.
- Gradually add 1 cup granulated sugar and ¾ cup packed light brown sugar, beating until well combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Gently press down on each cookie with a fork dipped in granulated sugar, creating a criss-cross pattern.
- Bake for 10-15 minutes, or until edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
14g
Carbs
4g
