|Another variation to the plain sugar cookie. I never did find out why they're called Swedish Angels. Does anyone know? Makes 2 to 3 dozen.|
|1/2 cup||Butter or margarine, softened||125 mL|
|1/2 cup||Shortening, softened||125 mL|
|1/2 cup||Granulated sugar||125 mL|
|1/2 cup||Lightly packed brown sugar||125 mL|
|1 tsp||Vanilla||5 mL|
|2 cups||All purpose flour||450 mL|
|1 tsp||Baking soda||5 mL|
|1 tsp||Cream of tartar||5 mL|
|1/4 tsp||Salt||1 mL|
|1/2 cup||granulated sugar for top||125 mL|
|1/2 cup||cold water||125 mL|
Preheat oven to 350°F [170°C]).
Cream butter, shortening, brown sugar and granulated sugar in large bowl. Add egg and vanilla; beat until light and fluffy.
Stir in flour, baking soda, cream of tartar and salt just until blended.
Shape dough into small balls (teaspoon/5 mL size) and dip top half of ball in water then sugar. Place on wax paper and using the bottom of a glass flatten slightly; transfer to ungreased cookie sheets. Bake for 8-11 minutes or just until golden. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container, or freeze.