Swedish Lemon Angels are a whimsical Scandinavian treat that combines the brightness of fresh lemon juice with the richness of butter and sugar. These cookies are known for their delicate, crisp texture and vibrant yellow hue, resembling little angels when shaped correctly. The recipe relies on a fun chemical reaction between lemon juice and baking soda to create a light, airy dough that is rolled thin and cut into intricate shapes. Perfect for spring gatherings, Easter tables, or simply as a refreshing dessert after a heavy meal, these cookies offer a sophisticated yet playful twist on traditional lemon biscuits. They are easy to make with pantry staples and provide a delightful burst of citrus flavor that pairs beautifully with coffee or tea.
Swedish Lemon Angels
Description
Swedish Lemon Angels are a whimsical Scandinavian treat that combines the brightness of fresh lemon juice with the richness of butter and sugar. These cookies are known for their delicate, crisp texture and vibrant yellow hue, resembling little angels when shaped correctly. The recipe relies on a fun chemical reaction between lemon juice and baking soda to create a light, airy dough that is rolled thin and cut into intricate shapes. Perfect for spring gatherings, Easter tables, or simply as a refreshing dessert after a heavy meal, these cookies offer a sophisticated yet playful twist on traditional lemon biscuits. They are easy to make with pantry staples and provide a delightful burst of citrus flavor that pairs beautifully with coffee or tea.Ingredients
Directions
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Preheat oven to 375 degrees Fahrenheit (191C).
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In a small bowl or measuring cup, beat the egg until foamy.
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Add the buttermilk and vanilla to the egg and blend well.
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Add the baking soda one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream.
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Add the lemon juice all at once and blend into the mixture.
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Stir the mixture gently; do not beat, as you want it creamy but without a lot of air. The mixture will congeal into a pasty lump.
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Scoop the mixture out of the bowl with a spatula and spread it on a floured surface.
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Sift the flour and 3/4 cup of the sugar together.
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Use your fingertips to work the flour and sugar mixture into the egg-lemon mixture until a dough forms.
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With a floured rolling pin, roll the dough out to approximately 1/32 inch thick.
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With the tip of a sharp knife, cut out angel shapes and twist the edges up to form a shell-like curve about 3/8 inch high.
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Sprinkle the remainder of the sugar over the shaped angels.
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Brush each angel with melted butter.
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Place the angels one inch apart on an ungreased baking sheet.
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Bake for 12 minutes or until golden brown.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 31.4kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.6g3%
- Cholesterol 47.2mg16%
- Sodium 33.5mg2%
- Total Carbohydrate 2.1g1%
- Dietary Fiber 0.0g0%
- Sugars 2.1g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe relies on a chemical reaction similar to making "volcanos" in elementary school. The mixture will foam up significantly when the lemon juice is added to the baking soda and egg mixture. This is expected and normal.
Be prepared for a messy kitchen counter. The egg-lemon foam can expand quickly, so work in a contained area or have a trash bin nearby for cleanup.
Fresh lemon juice is highly recommended for the best flavor and proper chemical reaction. Bottled juice may vary in acidity and affect the texture.
If buttermilk is unavailable, you can substitute it with 1/4 cup milk and 1/4 cup vinegar as hinted in the ingredient list, though the texture may vary slightly.
