Ohio Angel Cookies
Yield
2 servingsPrep
15 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
Directions
Preheat oven to 375℉ (190℃) degrees; grease cookie sheets.
In a mixing bowl, beat the shortening with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, ½ cup granulated sugar, baking soda, cream of tartar and salt; beat until mixed.
Beat in the egg and vanilla extract until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Shape the dough into 1-inch balls; roll in the remaining ½ cup sugar.
Place 2 inches apart on the cookie sheets.
Bake for 8 to 10 minutes, or until golden brown.
Remove the cookies and cool completely on a wire rack.
