Sweet and festive — that's all anyone could ask of a Christmas angel. But when they are delicious, too, you'll have a hard time trying to save them for the tree.
- Portion size 30 servings
- Credits : © CanadianLiving.com
- Sugar Cookie Dough recipe (almond flavoured)
- Silver dragée
- Piping Icing recipe
Place each portion of dough on piece of waxed paper or plastic wrap. Using paper as guide, roll up into 8-inch (20 cm) long log. Refrigerate for 1 hour or until firm. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; thaw for 20 minutes.)
Grease or line rimless baking sheets with parchment paper; set aside.
Cut logs into 1/4-inch (5 mm) thick slices. For body, cut 2 sides from 1 slice on diagonal to resemble triangle with flat top; place body on prepared pans. Roll side pieces into ball and flatten slightly; place at top of body for head.
Cut second slice in half; arrange with rounded sides touching cut sides of body to form wings. Repeat with remaining slices. Place, about 1 inch (2.5 cm) apart, on prepared pans.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. Decorate as desired with silver dragee and Piping Icing. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts <b>Per cookie (without icing and drag?):</b> about
- Sodium 54 mg
- Protein 1 g
- Calories 109.0
- Total fat 5 g
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0