Preparation time: 40 min + 2 hr
Cooking time: 7 to 9 min
Dietary guidance: v
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
2/3 cup butter, cut up
1 beaten egg
2 tablespoons milk
2/3 to 1 cup crushed hard candies
Edible glitter (optional)
1 recipe Powdered Sugar Icing (see recipe below) (optional)
1. In a bowl stir together flour, sugar, baking powder, and nutmeg. Using a pastry blender, cut in butter until pieces are size of small peas. Make a well in center. Mix together egg and milk; add all at once to flour mixture. Using a wooden spoon, stir until dough is moistened. Gently knead in bowl until combined.* Divide dough in half. Cover and chill about 2 hours.
2. Line a cookie sheet with foil; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Using a 3- or 5-1/2-inch angel-shaped cookie cutter, cut out dough. Place angels 1 inch apart on prepared cookie sheet.
3. If making 3-inch angels, cut a bell from center of angle using a 1-1/2-inch bell-shaped cookie cutter. If making 5-1/2-inch angels, cut 2 bells from bottom of angel using a 1-1/2-inch bell-shaped cookie cutter. Fill bell cutouts with crushed candies, using about 1/4 to 1/2 teaspoon candy per bell. If desired, sprinkle with edible glitter.
4. Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. If desired, decorate angels by piping on Powdered Sugar Icing. Makes about 48 (3-inch) or 16 (5-inch) angel cookies.