- Special Sections
- Community Links
You will need: 1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested), 1/2 cup vegetable oil, 2 large eggs, and confectioners' sugar or granulated sugar, for rolling.
Preheat oven to 350 degrees. Hand stir dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1.5" balls. Let rolled balls set aside for a few minutes to â€śdryâ€ť so sugar sticks better. Then roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks. Yield: 30-48 cookies.
You will need:1/2 cup walnuts, ground fine; 2 tablespoons plus 1 cup confectioners' sugar,1 3/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 24 pieces. You can also substitute pecans for walnuts and get the same nutty effect for this cookie.
In a food processor, blend walnuts (or pecans) and 2 tablespoons confectioners sugar until finely chopped, then blend together with flour, and salt, pulsing until combined. Add the butter and blend. Form dough into ball, flatten slightly, and chill, wrapped in wax paper, for at least 2 hours or overnight. Roll walnut-size pieces of dough on lightly floured surface into ropes about 1/3 inch thick, cut the ropes into 2 1/2-inch lengths, and roll the ends lightly to narrow them. Bend the lengths to form crescents, arrange the crescents about 1 inch apart on ungreased baking sheets, and bake them in batches in the middle of a preheated 350F oven for 10 to 15 minutes, or until the edges are pale golden. While each batch of the crescents is baking, sift enough of the confectioners' sugar into a jelly-roll pan to cover the bottom. While the crescents are still warm, transfer them carefully with a metal spatula to the pan and sift some of the remaining confectioners' sugar over them. Let the cookies cool completely before transferring them to storage tins.
Lemon Angel Wings
You will need: 1/4 cups all-purpose flour; 1 cup cold butter, cubed; 1/2 cup sour cream; 1 teaspoon grated lemon peel; and 10 tablespoons sugar, divided.
Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4 1/2 inch square. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut dough into four 2 1/4 - inch squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12 inch x 5 inch rectangle, turning often to coat both sides with sugar. Lightly mark center of 12 inch side. Roll up jellyroll style to the center mark, starting with a short side and peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll. Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Refrigerate for 1 hour. Unwrap dough and cut into 1/2 inch slices; dip each side in remaining sugar. Place 2 inches apart on foil lined baking sheets. Bake at 375 degrees for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks.