INGREDIENTS

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 3/4 cup of the sugar
together and use the fingertips to work it into the egg- lemon mixture. 7.
With a floured rolling pin, roll the dough out 1/32' 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 3/8" 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 12 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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