I have to say, I am really enjoying our first week with no camps or anything going on. It is nice to spend time with my son, and relax a little. Get a little work done, for both of us, in the morning and then hit the pool or something else fun in the afternoon. He had a great time at his camps, and he said he wished they could go on longer, but I really think he likes these kind of summer days as well. It is a shame we couldn’t have spaced out his camps some, but such is life.
Do you have those recipes that have been passed down from your grandma, and that you remember your mom making as a kid? These angel crisp cookies are one of those in my family. I never realized what the name of them was, so when my mom was talking about them recently I was very confused. So she sent me the recipe, and I made them. As soon as they came out of the oven, based on the shape alone I remember these cookies. They did not happen often as a kid, because my dad pretty much only liked chocolate desserts. But I do remember angel crisps were even served the day of my wedding for lunch with my bridesmaids.
The original recipe, and the way I wrote it below calls for shortening instead of butter. That is what my grandma used all of the time, so that is how I make these cookies. BUT, I know there are people who are against shortening for whatever reason. You can use butter in its place, they will just taste a little different. They will still be soft, tender, and delicious, so no worries there. A few times my mom even frosted these cookies, or just drizzled with a little glaze. I might have spread Nutella on a couple of mine 🙂
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup shortening
- 1 egg
- 1 tsp . vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cream of tartar
- Additional sugar for rolling
Preheat oven to 350 degrees.
In a stand mixer bowl combine sugar, brown sugar, and shortening. Mix until well combined. Add egg and vanilla and mix. Mix in flour, baking soda, salt and cream of tarter until well combined.
Roll into 1 inch balls, and roll in granulated sugar. Place on a baking sheet. Using your thumb, gently press into the center of each ball.
Bake for 9-10 minutes until just starting to turn golden brown. Remove from oven and cool for a few minutes before removing to a wire rack to cool completely.
Store in an air tight container