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Vanilla and Mocha Angel Wings

  • Servings: 3-1/2 to 4 dozen cookies
  • Course: Dessert

Chocolate and vanilla contrast in these two versions of angel wing cookies. The two make a welcome duet on a special-occasion cookie tray. Or mix and bake to keep on hand for a treat to have with a cup of tea. Cookie making is easier with parchment paper. When baked on parchment paper, cookies bake more evenly and slide off without breaking. Or, slide the cookies with parchment paper off onto a large wire rack to cool. Dust them right on the parchment paper for easy cleanup. After removing the cookies, just toss the parchment paper.

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  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 4 teaspoons vanilla
  • 2 1/3 cups all-purpose flour
  • Powdered sugar
  • Parchment paper


Step 1

Line two baking sheets with parchment paper; set aside. In mixing bowl beat butter on medium to high for 30 seconds. Add 1/2 cup powdered sugar, vanilla, and 1/4 teaspoon salt; beat until well-combined. Beat in as much flour as you can. Stir in remaining flour. If necessary, chill dough 30 minutes or until easy to handle.

Step 2

Heat oven to 400 degrees F. Shape dough in 1-inch balls, then pinch and shape balls into crescents. Place 2 inches apart on prepared baking sheets.

Step 3

Bake 12 to 13 minutes or until bottoms are golden brown. Cool 1 minute on sheets. Transfer to wire racks to cool. Roll or lightly dust cooled cookies with powdered sugar. Makes 3-1/2 to 4 dozen cookies.

Step 4

Mocha Wings: Prepare Vanilla Angel Wings as above except increase powdered sugar to 3/4 cup. Reduce flour to 1 2/3 cups. Add 2/3 cup unsweetened cocoa powder and 1 tablespoon instant espresso powder or instant coffee crystals with the flour. Bake 8 to 9 minutes. Lightly dust with additional cocoa powder.

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