Slice and Bake Angels

Author: Canadian Living

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 : ©


  • 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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Slice and Bake Angels