Swedish Lemon Angels

Ingredients

1 egg
120 ml buttermilk
60 ml milk
60 ml vinegar
24 gr baking soda
2 gr vanilla
240 ml lemon juice
250 gr sugar
110 gr all purpose flour
110 gr butter

Instructions

PREHEAT OVEN TO 375 DEGREES 1. In a small bowl or 2 cup measuring cup, beat the egg until foamy. 2. Add the buttermilk and vanilla and blend well. 3. 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. 4. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air) 5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface. 6. Sift the flour and 0.75 cup of the sugar together and use the fingertips to work it into the egglemon mixture. 7. With a floured rolling pin, roll the dough out 0.03125' thick and with the tip of a sharp knife, cut out 'angel' shapes and twist the edges up to form a shell-like curve about 1 cm high. Sprinkle on the remainder of the sugar. 8. Brush each 'angel' with melted butter. 9. Place the angels one inch apart on an ungreased baking sheet and bake for dozen minutes or until golden brown. NOTE: Remember making 'volcanos' in elementary school? This is the same classic chemical reaction disguised as a cookie recipe. Anyone trying this will wind up with a kitchen counter full of egg-lemon foam about 10 seconds after completing step 4. From Penn and Teller's How to Play With Your Food.