Swedish Lemon Angels
Delicate, light and thin Swedish lemon cookie that is as light as an angel's wings.
Yield
1 dozenPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ½ | cup |
buttermilk
|
|
| 5 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
lemon juice
|
|
| 1 ¼ | cups |
sugar
|
|
| ⅞ | cups |
all-purpose flour
|
|
| 8 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 118 | ml |
buttermilk
|
|
| 25 | ml |
baking soda
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
lemon juice
|
|
| 296 | ml |
sugar
|
|
| 207 | ml |
all-purpose flour
|
|
| 1.2E+2 | ml |
butter
melted |
|
Directions
PREHEAT OVEN TO 375℉ (190℃).
In a small bowl or 2 cup measuring cup, beat the egg until foamy.
Add the buttermilk and vanilla and blend well.
Add the baking soda, one teaspoonful at a time, sprinkling it in and cream together until the baking soda is fully incorporated.
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)
The mixture will congeal into a pasty lump.
Scoop it out of the bowl with a spatula and spread it on a floured surface.
Sift the flour and ¾ cup of the sugar together and use the fingertips to work it into the egg mixture.
With a floured rolling pin, roll the dough out very thin, about 1/16 to 1/32 of an inch (1 mm) thick and with the tip of a sharp knife, cut curve about ⅜ inch high.
Sprinkle on the remainder of the sugar.
Brush each 'angel' with melted butter.
Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes.
