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Angelic Cookies

Create a heavenly holiday cookie with pretzel wings and a halo of curls--no cookie cutters needed!

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  • prep time 45 min
  • total time 45 min
  • ingredients 7
  • servings 28
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
56
small pretzel twists (from 11-oz bag)
1
container (1 lb) creamy white ready-to-spread frosting
White decorating gel
1
tablespoon light corn syrup
Decorator sugar crystals and colored sprinkles

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.
  • 2 Cut other half of dough into 14 (1/4-inch) slices. For each angel, cut narrow strip from 2 sides of slice, forming triangle. Roll strips into ball. On ungreased cookie sheet, place triangle. To form wings, place 2 pretzels on either side of top point of triangle, making sure single hole side of pretzels touches dough.
  • 3 Place ball on top of triangle to make head; press with fingers to flatten. Repeat with remaining dough slices and pretzels, placing 2 inches apart on cookie sheets. Repeat with remaining half of dough.
  • 4 Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate as desired, using corn syrup to make colored sprinkles stick to pretzel twists.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.
  • 2 Cut other half of dough into 14 (1/4-inch) slices. For each angel, cut narrow strip from 2 sides of slice, forming triangle. Roll strips into ball. On ungreased cookie sheet, place triangle. To form wings, place 2 pretzels on either side of top point of triangle, making sure single hole side of pretzels touches dough.
  • 3 Place ball on top of triangle to make head; press with fingers to flatten. Repeat with remaining dough slices and pretzels, placing 2 inches apart on cookie sheets. Repeat with remaining half of dough.
  • 4 Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate as desired, using corn syrup to make colored sprinkles stick to pretzel twists.

EXPERT TIPS

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Expert Tips

Bake 9 to 11 minutes.

Put a few tablespoons of frosting into a resealable food-storage plastic bag. Cut off a tiny corner, and squeeze frosting out to make curls and outlines.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
170
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
2g
2%
),
Cholesterol
5mg
5%;
Sodium
125mg
125%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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