Filled Angel Cakes

posted by Sue Freeman 07-28-99 11:12 AM

Angel Cakes by Jennifer Hammer

Dry Ingredients: Mix and set aside:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients: Mix and set aside:
1 egg
1 tsp vanilla
3/4 cup sour milk (the more sour the better)

Cream together until a light fluffy yellow color:
1 cup sugar
1/2 cup butter

Preheat oven to 350 degrees.

Add creamed sugar/butter mixture to wet ingredients and mix well.

Alternately add wet and dry ingredients together.

Spoon out onto greased cookie sheet to within 1/4 inch thickness.

It will be one piece.

Make sure edges aren't thinned down.

If you use parchment paper it is so much better.

Bake until edges are SLIGHTLY BROWNED, 8-12 min.

You do NOT want this brown.

Slide off onto a clean towel. Not a rack.

If you use parchment paper you can slide the paper off onto a towel and let it cool there.

Cool completely.

When cool, using a smooth round cutter (approx 1-1/2 inch cutter) cut into circles.

Using apricot jam or lemon curd, spread on one side of cookie and then top with another cookie.

Cut in half.

Place the two curved sections side by side to look like wings and dust with confectioners sugar.

The cookie won't stick together.. this is a presentation of sorts.

You can cut the cookie in half and store in an airtight container in the fridge until ready to serve and then make the angels before serving.

I have just cut them in half and powdered them with the sugar and served them that way.

You can also serve them whole but they are a large cookie if you are serving more than one kind.

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