Angel Shortbread Cookies (from Southern Living)

Yields: 6 angel cookies and about 1 dozen star cookies

1 cup butter, softened
2/3 cup sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1/8 teaspoon salt
1 large egg
2 tablespoons whipping cream
1 (3.3 ounce) jars white sparkling sugar*
1 to 2 tablespoons light corn syrup (optional)
4 (2 ounce) squares vanilla candy coating

Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well. Add yolk and vanilla. Beat 1 minute or until yellow disappears. Combine flour and salt, gradually add to butter mixture, beating at low speed just until moistened.

Beat at medium speed 2 minutes. Divide dough into 3 portions. Shape each portion into a ball and wrap in plastic wrap. Chill 1 hour.

Line three baking sheets with parchment paper, sprinkle lightly with flour.

Unwrap each dough portion on a lightly floured surface, and roll into a 9 x 6 inch rectangle (about 1/4 inch thick).

Place 2 angel patterns on each rectangle, cut out, using a sharp knife. Remove and reserve trimmings.

Freeze angels on baking sheets 15 minutes. Carefully slide angels at least 3 inches apart onto baking sheets.

Whisk together egg and whipping cream, brush egg mixture lightly over angels. Sprinkle with sparkling sugar.

Bake at 350 degrees for 20 minutes or until golden, cool on pan 10 minutes. Transfer cookies with parchment paper to a wire rack to cool.

Press together reserved dough trimmings. Roll out on a lightly floured parchment paper-lined baking sheet to 1/4 inch thickness. Cut with a 1 inch star-shaped cutter. Removed and discard trimmings. Brush lightly with egg mixture. Sprinkle with sparkling sugar, reserving remaining sugar.

Bake at 350 degrees for 12 minutes or until golden. Remove with parchment paper to a wire rack to cool.

Brush upper one third of back of angels lightly with syrup. Sprinkle with reserved sparkling sugar, if desired. Dry.

Microwave coating in a 4 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. Pour into a small heavy-duty, zip top plastic bag. Seal, snip a tiny hole in a corner. Drizzle a small amount onto back of six stars (reserve extra stars for another use). Attach 1 star to center of each angel.

Drizzle coating in desired design over wings. Make small dots with coating along upper edge halos. Let stand until coating is hard. Store in an airtight container up to 1 week, or freeze up to six months.

Note: Find sparkling sugar at gourmet grocery stores, cake decorating shops and kitchen shops. Or order 3.3 ounces for $4.50 from La Cuisine - The Cook's Resource in Alexandria, Virginia, at 1-800-521-1176.