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Angel Crisps
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Description
I found this recipe in my grandmother’s recipe box. I blindly made them, and found them to be light, crisp, and delicious. (Prep time includes chill time.)
Ingredients
- ½ cups Shortening
- ½ cups Butter, Softened
- ½ cups White Sugar
- ½ cups Brown Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cream Of Tartar
- 1 teaspoon Salt
- 1 cup Mini Chocolate Chips
Preparation
Preheat oven to 425 degrees.
Cream the shortening, butter, and sugars. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. Stir the dry ingredients into the wet ingredients until just incorporated. Chill the dough for at least 1 hour.
Roll the dough into small balls (walnut-sized). Dip in water, and then dip in sugar. Place on a parchment-lined baking sheet, and using your thumb, press down slightly on the center. Bake for 8-10 minutes. DO NOT OVERBAKE. Remove from the oven before you they they are done.
** The original recipe card included the following note: “I added nuts, chocolate chips, dates or raisins.” I’m not a fan of dates or raisins, so I added the chocolate chips.
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2 Comments
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coffeesnob on 7.30.2009
This is a wonderful cookie that makes a great snack and a perfect dessert. They have a very distinct crispiness to them that makes them addicting. I dare anyone to try and stop at one of these!
Courtney on 7.20.2009
I’ve always made these with coconut instead of chocolate chips, we called them angel cookies, but I like your name. They are truly crispy and the cream of tartar imparts a flavor, crunch, and distinct chewiness, which makes these cookies so tasty.