These little angels were my "goody bag".
Handed out at my Annual Christmas Picnic on the weekend.
They're light and fragile with a slight hint of spice.
Spiced Vanilla Angel Cookie
(recipe from Donna Hay)
125g unsalted butter, softened | 110g (½ cup) caster sugar | 1 egg | 2 tsp vanilla extract | 300g (2 cups) plain flour, sifted | 1 tsp ground cinnamon | 1 tsp mixed spice
For the Icing | 80g (½ cup) icing sugar, sifted | 2 tsp water |
Makes approx 20 cookies
- Place butter and sugar in an electric mixer and beat for 6-8 minutes until pale and creamy. Add egg and vanilla and beat for a further 2-3 minutes or until well combined
- Add the flour and spices and beat until the mixture just comes together to form a smooth dough.
- Roll the dough out between two sheets of non stick baking paper to 5 mm thick and refrigerate for 30 minutes or until firm (don’t roll too thin as the pastry is very delicate)
- Preheat oven to 160 degrees and cut out shapes using your choice of cookie cutter, re-rolling the dough as necessary. (you will need t keep popping dough back into the fridge as it softens quickly).
- Place on trays lined with baking paper and bake for 8-10 minutes or until golden. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
- For the icing: mix to combine the icing sugar and water until smooth. Place in a piping bag and decorate to your liking.
A couple of notes:
1. This dough is soft and sticky and is best kept chilled and not rolled too thin, to help with the cutting out of the shapes.
2. It also must be chilled thoroughly before placing in the oven to ensure the cookies hold their shape.