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Christmas Angel Cookies
Ingredients:
Sugar Cookie Dough (almond flavored)
Silver dragées
Piping Icing

Kitchen wares:
Wax paper or plastic wrap
Sheet of paper
Several rimless baking sheets
Parchment paper (optional)
Wire racks (optional)

Directions:
1. Place each portion of dough on piece of waxed paper or plastic wrap.

2. Using paper as guide, roll up into an 8-inch long log. Refrigerate for 1 hour or until firm. (Refrigerate for up to 3 days or freeze for up to 1 month; thaw for 20 minutes.)

3. Grease or line rimless baking sheets with parchment paper; set aside.

4. Cut logs into 1/4-inch 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.

5. Place, about 1 in. apart, on prepared pans.

6. Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden.

7. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. 8. Decorate as desired with silver dragées and piping icing. (Store in airtight container for up to 5 days or freeze for up to 1 month.)


This recipe makes about 30 cookies.

Piping Icing
Ingredients:
2 tbsp. Meringue powder
1/4 cup Water
2-1/3 cups Icing sugar
Paste food colouring (optional)

Directions:
1. In bowl, beat water with meringue powder.

2. Slowly beat in icing sugar until stiff, about 4 minutes.

3. Tint with food colouring (if using). Cover with damp cloth to prevent drying out.

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