Manual

17
Angel Wing Cookies
Popular amongst several European cultures, these cookies are most
commonly enjoyed around Christmas and Easter.
Makes about 60 cookies
2 large eggs
3 tablespoons sugar
Pinch salt
2 tablespoons vegetable oil
2 tablespoons freshly squeezed orange juice
2 cups unbleached, all-purpose flour, divided
Vegetable oil, for frying
Powdered sugar, for dusting
1. Put the eggs, sugar and salt in a medium bowl. Whisk until thick and sugar
is dissolved.
2. Whisk in the vegetable oil and orange juice. Once combined, add the flour
and use a wooden spoon to incorporate.
3. Once a dough ball forms, transfer to a clean work surface and knead until
smooth, about 5 minutes. When done, the dough should spring back
when touched.
4. Wrap in plastic and let dough rest for about 20 minutes.
5. When ready to roll, cut dough into about 8 pieces. Roll until setting 6,
following the instructions on page 3.
6. Once dough is rolled out, use a crimped pastry cutter to cut each sheet on
the bias into pieces that are about 2 inches wide. Pinch each in the center
to form “angel wings,” a shape similar to a bow tie.*
7. Fill a medium stockpot with ⅓ vegetable oil. Heat the oil to 375°F. While the
oil is heating, line a baking sheet with paper towels and set aside.
8. When oil is ready, carefully add 1 bow tie at a time to the pot. Do not
overcrowd. Fry until each bow tie is lightly golden on one side, about 30