Pretzel-Winged Angel Sugar Cookies

Add a twist to your classic sugar cookie recipe. Pretzels make the perfect wings and add a salty kick to the otherwise sweet treat.

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  • Makes: 36 servings
  • Serving Size: 1 cookie
  • Makes: 36 to 48 cookies
  • Prep: 35 mins
  • Chill: 2 hrs
  • Bake: 7 mins 375°F per batch

Pretzel-Winged Angel Sugar Cookies

Directions

  1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
  2. Preheat oven to 375 degrees F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 4- to 5-inch-long gingerbread girl cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
  3. Bake for 7 to 10 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.
  4. For each angel, place 2 large pretzels and 1 small pretzel on parchment paper. Melt vanilla-flavor candy coating; spoon melted coating into holes of pretzels. Sprinkle wet coating with yellow and white nonpareils; chill until set.

To decorate:

  1. Outline and flood cookies as desired with glaze-consistency white and yellow-tinted Royal Icing. Using a decorating bag fitted with a small round tip, pipe hair, shoes, and outlines of coats with frosting-consistency yellow icing. Decorate coats with small yellow star-shape sprinkles. Using melted candy coating, attach 2 coating-filled regular-size pretzels for wings and 1 coating-filled tiny pretzel for a halo on each angel.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.

Royal Icing

Directions

  1. In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.

From the Test Kitchen

**Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

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Nutrition Facts (Pretzel-Winged Angel Sugar Cookies)

  • Per serving:
  • 74 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 15 mg chol. ,
  • 49 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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