Emily’s Angel Crisps
When I think of Indian dessert, I think of kheer, Gulab-Jamun, Kaju-Burfi but when I think of American dessert, I think of cookies, followed by cake and brownies.I am fortunate to have friends who are gifted bakers and Emily is one such friend of mine and sweet sister in Christ.Sugar cookies anyone? She has taught me hands down,how to tame down the finickiness of temperamental ‘cookies’, though mine will be saluting hers from rank below.She grew up baking cookies with her mom.In her own words.
I can’t remember a time that I wasn’t in the kitchen baking something delectable with my mother.I would be cutting out biscuits, stirring, or just licking the bowl before I could read.One of my favorite things to do with her is to try new cookie recipes each week.We’d pick a new one every Sunday afternoon and make them so my brother & I could put them in our lunch boxes for school that week. We found some new favorites and discovered some duds along the way.Once we tried them, they would get our rating.Either a smiley face for a ‘yes’ or a frowney face for a ‘no’.Occasionally, we’d run across one worthy of a double smiley face! This recipe has been in my family for years and was one of my uncle’s favorites.I still love to bake and cherish the moments in the kitchen with my sons.
- Cream sugars, shortening, butter, egg & vanilla in a mixer.
- In a small bow, sift together the dry ingredients.
- add dry ingredients to the creamy mixture.
- Form into balls.
- Dip the top half in water, then in granulated (white) sugar.
- Place on baking sheet.Press down in center with finger.
- Bake at 375 degrees for 8-10 minutes.
- Let it cool and enjoy!