Baked Angel Wings

This is another of my favorite Christmas Cookie recipes that my mom always made growing up. They’re her favorite. Of course, I had to make these gluten free because I shouldn’t have to go without some of my favorites just because I’m gluten sensitive now. My mom said she might even like the gluten free version better.

Before slipping one of the edges through the middle.

This is before I slipped one of the edges through the middle. You will want the slit more evenly in the middle than these.

Before Baking

After slipping the edge through the middle slit.

After Baking

Yield: 55

Author: Kari Moore - Begrudgingly Gluten Free

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Baked Angel Wings

A Christmas favorite in my house growing up. Now made gluten-free, begrudgingly, of course.

Prep time: 10 MinCook time: 10 MinInactive time: 8 HourTotal time: 8 H & 20 M

Ingredients

• 8 oz. Cream Cheese
• 2 sticks Salted Butter
• 3 T. Sour Cream
• 2 c. Kari's Gluten Free Flour Blend
• Powdered Sugar for dusting

Instructions

1. Cream Butter and cream cheese. Make sure to stop mixer to scrape down sides and bottom before creaming again.
2. Add sour cream. Mix until combined.
3. Add flour. Mix until combined.
4. Chill Dough overnight.
5. Preheat oven to 350 degrees.
6. On a well floured surface, roll out dough to about 1/8" thickness. I found with the gluten free dough, it actually worked better to keep it on the thinner side.
7. Cut the dough into 2" by 1" strips. Making a slit lengthwise in the center of each one.
8. Slip one end of the dough through the slit. This part is very delicate. I found the thinner ones easier to flip than the thicker ones. It's also easier if they are 2" (or even a little more). If they are on the shorter side, they tore easier.
9. Place on ungreased cookie sheet, or a cookie sheet lined with parchment.
10. Bake for 10 - 13 minutes until the edges are just golden.
11. Shake in powdered sugar to coat the wings. I suggest doing only about 3-4 wings at a time.