And, rounding out the September Sweet as Pie posts are Angel Sugar Cookies. These were a nice way to end the weekend and were pretty easy to whip up, especially since all of the ingredients are things I typically have on hand.
First, cream together a good bit of butter, granulated sugar, powdered sugar, oil, 2 eggs, and some vanilla. 
Then, add in baking soda, cream of tartar, salt, and flour. Mix to combine, then refrigerate for about an hour.
At this point, I tasted the cookie dough and couldn’t resist adding a little lemon extract. I used a scoop to portion the cookies onto my baking sheets.
Now came the fun part – the mushing. Using the bottom of a glass greased with butter and then dipped in sugar, gently flatten the cookies, like so:
Bake until the edges of the cookies start to lightly brown, which was about 12-15 minutes in our oven.
Mine ran together some, but were easy to separate and still looked pretty uniform in size.
PW said the recipe made 18 servings, which I took to mean 18 cookies. That was a far cry from the nearly 50 I got out of a batch. I ended up baking some and I’m trying out freezing the rest (pre-portioned, but unbaked), so we’ll see how that goes.
The cookies are light and crumbly, with subtle sweetness. They actually reminded me a lot of tea cakes, which Grandmother used to make from a very old recipe. We ate one and thought it wasn’t really chewy enough for our cookie tastes and was a little bland, despite the extra lemon flavoring. But then we couldn’t stop eating the cookies. And that says it all. I think these would be great holiday cookies – they have a flat surface that would be perfect for decorating. It’s a good base recipe and you could switch to a colored sugar or add different flavor extracts to mix it up. One cookie, lots of possibilities.
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