*  Exported from  MasterCook  *
 
                            SWEDISH LEMON ANGELS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Egg
      1/2   c            Buttermilk (or 1/4 c. milk a
                         -nd 1/4 cup vinegar
    5       ts           Baking soda
      1/2   ts           Vanilla
    1       c            Lemon juice (fresh is best)
    1 1/4   c            Sugar
      7/8   c            All purpose flour
    8       tb           Butter or margarine, melted
 
   PREHEAT OVEN TO 375 DEGREES 1. In a small bowl or 2
   cup measuring cup, beat the egg until foamy. 2. Add
   the buttermilk and vanilla and blend well. 3. Add the
   baking soda, one teaspoonful at a time, sprinkling it
   in and beating until the mixture is smooth and the
   consistency of light cream. 4. Add the lemon juice all
   at once and blend into the mixture.  Stir, but do not
   beat (you want it creamy, but without a lot of air) 5.
   The mixture will congeal into a pasty lump.  Scoop it
   out of the bowl with a spatula and spread it on a
   floured surface. 6. Sift the flour and 3/4 cup of the
   sugar together and use the fingertips to work it into
   the egg- lemon mixture. 7. With a floured rolling pin,
   roll the dough out 1/32' thick and with the tip of a
   sharp knife, cut out 'angel' shapes and twist the
   edges up to form a shell-like curve about 3/8″ high.
   Sprinkle on the remainder of the sugar. 8. Brush each
   'angel' with melted butter. 9. Place the angels one
   inch apart on an ungreased baking sheet and bake for
   12 minutes or until golden brown. NOTE: Remember
   making 'volcanos' in elementary school? This is the
   same classic chemical reaction disguised as a cookie
   recipe. Anyone trying this will wind up with a kitchen
   counter full of egg-lemon foam about 10 seconds after
   completing step 4. From Penn and Teller’s How to Play
   With Your Food.
  
 
 
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