Recipes and Cooking Sparkling Angels Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 10, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 2 hrs Bake Time: 15 mins Cool Time: 2 mins Total Time: 2 hrs Servings: 10 Yield: 10 angels Jump to Nutrition Facts Ingredients 1 cup butter, softened ½ cup granulated sugar 1 tablespoon milk ½ teaspoon almond extract ¼ teaspoon salt 2 ¼ cup all-purpose flour 1 recipe Almond Buttercream Coarse sugar Almond Buttercream ½ cup butter, softened 2 ½ cup powdered sugar 1 tablespoon milk ½ teaspoon clear vanilla or regular vanilla ¼ teaspoon almond extract Directions Preheat oven to 325°F. Line cookie sheets with parchment paper; set aside. In a large mixing bowl beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, 1 tablespoon milk, 1/2 teaspoon almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. For each angel, shape dough into one 1 1/4-inch ball, one 1-inch ball, two 3/4-inch balls, and two 1/2-inch balls. On a prepared cookie sheet, flatten the largest ball to a 1/4-inch thick, narrow triangle to form the body. For the head attach the 1-inch ball to the top of the point and flatten to a 1/4-inch thick circle. For feet, attach the 1/2-inch balls to the base of the triangle. For wings, attach the 3/4-inch balls to the sides of the triangle and shape into wings. Shape angels on cookie sheets, leaving 2 inches between each angel. If desired, cut small slits in bottoms of wings for "feathers" and sprinkle with coarse sugar. Bake for 15 to 18 minutes or until edges are set. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool. Using a pastry bag fitted with a small round tip, pipe frosting in a line across the top of the face to create a halo; sprinkle halo with coarse sugar. Using a pastry bag fitted with a small star tip, pipe frosting back and forth across body to cover. Let stand until set. Reserve any remaining frosting for another use. Almond Buttercream In a large bowl beat butter with an electric mixer on medium speed until light and fluffy. Beat in 1-1/4 cups of the powdered sugar, the 1 tablespoon milk, vanilla, and almond extract. Beat in the remaining 1-1/4 cups powdered sugar until smooth. Add additional milk, 1 teaspoon at a time, to make frosting piping consistency. To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze undecorated cookies for up to 3 months. If frozen, thaw and decorate as directed. Rate it Print Nutrition Facts (per serving) 507 Calories 28g Fat 62g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 507 % Daily Value * Total Fat 28g 36% Saturated Fat 18g 90% Cholesterol 74mg 25% Sodium 304mg 13% Total Carbohydrate 62g 23% Total Sugars 40g Protein 3g Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 44mg 1% Fatty acids, total trans 1g Folate, total 52.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.