Ida’s angel cookies, they’re named after my mother-in-law, who was a fabulous cook. She always made these cookies for Christmas and Easter and they are so light and delicious you’ll be hooked on them too.
The key to a nice fluffy moist cookie is to not overwork the dough when rolling into balls and not to overbake, this would make your cookies very dry.
Makes 4-5 dozen cookies
Combine the following ingredients in a large mixing bowl, and mix till creamy.
1 cup Crisco
1 cup butter, softened
1 cup sugar
4 mediums eggs or 3 large eggs, well beaten
4 teaspoons vanilla extract
In a separate medium bowl mix the following dry ingredients:
4 cups sifted flour (even if flour is bought sifted, sift again)
4 teaspoons baking powder
2 teaspoons salt
Gradually add flour mixture into the creamed mixture (in the large bowl), mix till well blended.
Preheat oven to 350
With floured hands, roll mixture into small balls (they will almost double in size when cooked) and place onto a lightly greased cookie sheet. Do not place to close together, then need room to expand.
Bake 10-12 minutes, until bottom of cookie is lightly browned. If you overbake they will become very dry.
Remove and place on cooling rack.
Ice cookies when completely cooled.
2 Large bags of Confectionary sugar
Vanilla extract, or whatever flavor you like (lemon is nice for Easter)
Water, enough to make the icing drizzle (not frosting, not watery, experiment by adding small amounts of water at a time)
Apply the icing to the cookies and let dry on cooling rack.
Note: I usually divide the icing among several small bowls and add a different food coloring to each bowl, depending on the holiday I’m making these for.