Brian F’s Angel Wings, modified from Susie Fisher aka My Mom
Why I Love This Recipe
My Mom always made these for me. I loved these cookies a lot so when I heard about this I thought to do this. They are cinnamony awesome and are crunchy and chewy all at the same time. The pastry is a homogenous mixture and the butter is a homogeneous mixture. Sugar would be a pure substance and the egg is heterogeneous because it is white and yellow. The cinnamon is a homogeneous mixture. we make a heterogeneous mixture by adding the egg with the cinnamon. two more physical changes is butter melted and the egg two chemical changes is the milk with egg and cinamon and sugar.
Submitted by: "Brian"
Ingredients You'll Need
1 sheet puff pastry
1 tbs Butter
½ cup sugar
1 Tsp Cinnamon
Combine flour, ginger, soda, cinnamon, cloves, and salt; set aside.
In a large mixing bowl or food processor, beat butter on low speed for 30 seconds to soften.
Gradually add the 1 cup sugar; beat till fluffy.
Add egg and molasses; beat well.
Stir dry ingredients into beaten mixture.
Shape into 4 cm (1 1/2 inch) balls, using a heaping 15 mL (1 tablespoon) of dough for each one.
Roll in the 30 mL (2 tbsp) of sugar and place on an ungreased cookie sheet about 6 cm (2 1/2 inches) apart.
Bake in a 177° C (350° F) oven about 10 minutes or till light brown and still puffed. (Do not overcook.)
Let stand for 2 minutes before transferring to a wire rack. Cool