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Angel Wings

Angel Wings | Sugar and GraceI like recipes with meaning.

Even if I have no clue what the meaning is, I always tend to gravitate towards recipes that sound as if they have a long, storied past…Cakes and cookies and pies that have monikers given to them by excited grandchildren, or breads and casseroles with names bearing the mark of their generation.

Chess pie!
Hummingbird cake!
Buckeyes!
King Ranch Chicken…Peanut Butter Blossoms…Pineapple Pretties…Monkey Bread…Poke Cake…Shepherds Pie…Brown Betty

I’ll try anything with names like those.

Angel Wings | Sugar and Grace

So when I got completely STUCK trying to decide what to make for the 2013 Food Blogger Cookie Swap, I resorted to picking based on names. Totally judged a book by its cover.

Angel Wings | Sugar and Grace

And ya know…I’m sooo glad I did. Because I ended up with a completely fabulous, tender, buttery, cinnamon-y cookie that I probably never would have looked twice at otherwise. Thank you, Taste of Home 2009! If I’m flipping through cookbooks or magazines, I normally gravitate towards doughy cookies…chocolate, sugar, or peanut butter mostly. So this was a definite change for me…a most welcome change, as I will be making them again and again. The recipe calls for very few ingredients, and though there are a few steps, they are easy.

Angel Wings | Sugar and Grace

These really are addicting, and I hope that their recipients enjoyed them as much as I did! This cookie swap was really neat; it made a large community of bloggers seem small…which is a pretty cool thing when we’re spread out all over the world. Thank you Lindsay and Julie for all your hard work putting everything together. I’m already excited about next year!!

Angel Wings | Sugar and Grace

Angel Wings
print recipe!

INGREDIENTS

1 c cold butter, cubed
1 1/2 c all purpose flour
1/2 c sour cream
2/3 c sugar
1 Tbs ground cinnamon
1 Tbs Turbinado sugar (optional)

DIRECTIONS

1.) In a medium bowl, cut butter into flour with a pastry blender or two knives. Mixture will be crumbly. Stir in sour cream until somewhat combined

2.)Turn dough out onto a lightly floured surface and knead briefly, until mixture is no longer crumbly. Divide dough into fourths, and shape each piece into a ball. Flatten slightly into a thick disc and wrap in plastic wrap. Place in fridge for several hours or overnight.

3.) When ready to form cookies, prepare your surface by laying a large piece of parchment or waxed paper out on your counter. Sprinkle 2 tablespoons of sugar on paper. Remove one ball of dough at a time from the fridge. Unwrap and roll/place dough in the sugar, coating all sides. Place another piece of parchment/waxed paper over the dough, and roll out into a 12″x5″ rectangle.

TIP: Mine always ended up being ovals, so I would fold in the rounded/irregular long ends, and then roll one more time. This usually made a pretty good rectangle

4.) Remove top sheet of paper and sprinkle dough with 3/4 tsp cinnamon. With a fork or knife (or the end of your measuring spoon, like I did) draw a light line across the center of the dough, visually dividing it into two 6″ x 5″ halves.

5.) Starting at one side, roll dough up jelly-roll style to the center mark you just made. Repeat with other side so that they meet in the middle. These are your wings! Rewrap in plastic wrap, and place in the freezer for 30 minutes to firm up. (Don’t leave them in much longer or the dough will be too hard to cut)

6.) Repeat with remaining three dough pieces. Pour remaining sugar into a shallow bowl. Mix in turbinado sugar if using.*

7.) Remove one roll at a time from the freezer and cut into 1/2′ slices using a bench scraper or a sharp knife. Dip all sides of the cookies into the sugar*, and place 2″ apart on a parchment lined baking pan.

*The sugar you’ve rolled your dough in twice now is your only sweetener, so don’t skip these steps!
* I liked the texture of the raw sugar mixed in with the granulated, but it is completely optional.

8.) Bake at 375 for 12 minutes. Rotate pans front to back and top to bottom (if using two racks in your oven). Bake an additonal 5-8 minutes. Remove to wire racks to allow cookies to cool.

These are amazing warm, but are excellent at room temperature too. Some even made it into my breakfast rotation for the week. 🙂

Enjoy!

Angel Wings | Sugar and Grace

 

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[…] Angel Wings from Sugar and Grace-so light and delicate, perfect with a cup of coffee! […]

Joan@Chocolate and MoreDecember 11, 2013 - 2:49 pm

Bree! your Angel wings were wonderful, I had to fight the kids just to get 2 of them to enjoy with my coffee. I can’t believe how delicate this cookie is, I thought for sure it was made using puff pastry. Can’t wait to make up my own batch of these. Thank you so much, so glad I was lucky enough to be one of your recipients for the Great Food Blogger Cookie Swap!

AyannaDecember 13, 2013 - 6:35 pm

Hi Bree, thanks SO much for the yummy Angel Wings! Like the other person that commented, I thought for sure they were made with puff pastry! Loved that they weren’t overly sweet, they were just perfect! I enjoyed eating every last one of them and was really sad when they were all gone! Now that I have the recipe, I guess I have no excuse not to make me some more!:)

CarolDecember 14, 2013 - 9:05 pm

I have seen these made with store bought puff pastry.

breelinne@gmail.comDecember 15, 2013 - 4:26 pm

Yes you can definitely do that! This recipe isn’t exactly a puff pastry, but it works in the same way. The texture is a little more buttery, a little less flaky.

DinaDecember 15, 2013 - 10:10 pm

they look lovely!

KatrineDecember 16, 2013 - 4:31 pm

I’m going to a cookie exchange, and I’m on the hunt for the perfect cookie to take. These look great! How many does this recipe make?

breelinne@gmail.comDecember 19, 2013 - 1:50 pm

I’m so sorry for my delayed reply! This makes about 3 dozen.

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