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Title: Swedish Lemon Angels
Categories: Cookie Lemon
Yield: 4 Servings
| 1 | Egg | |
| 1/2 | c | Buttermilk (or |
| 1/4 | c | Milk mixed with |
| 1/4 | c | 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 |
These crisp, airy lemon treats are perfect for holidays, picnics, and that special birthday lunch. As they bake, the lemony smell will fill the house and have the small-fry lining up in advance. This recipe makes eighteen delicate angels.
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 the 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, do NOT beat (you want it creamy but without a lot of air). 5. The mixture will congeal into a pasty pulp. Scoop it out of the bowl using 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 sgg-lemon mixture. 7. With a floured rolling pin, roll the dough out 1/32" thick, and with the tip of a sharp knife, cut the "angel" shapes and twist up the edges 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 angels one inch apart on an ungreased baking sheet and bake for : 12 minutes or until golden.
From: Ben Caron
From: Pat Stockett Date: 03-01-96
From: Dale Shipp Date: 07-23-98 (02:09) The Once And Future Legend (1) Cooking
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