BYby Bonnie S. Benwick
December 5, 2017
Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 8: Store the finished cookies between sheets of wax paper in an airtight container, at room temperature, for up to 1 week., on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)
Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 8: Store the finished cookies between sheets of wax paper in an airtight container, at room temperature, for up to 1 week., on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post) by Bonnie S. Benwick December 5, 2017 Email the author

Here's a sweet-salty project that will charm Santa or any cookie lovers at your house: sugar cookie "angels" with mini pretzel wings and almond hands/songbooks. Start with your own homemade dough (find the Almond Angel Cookies recipe at wapo.st/cookiegenerator , or use logs of sugar cookie dough from the store. Follow the steps on this page.

You'll need colored sanding sugar for coating the dough logs, mini pretzels, flat almond slices and tubes of writing icing or gel in colors you like. Have fun drawing the angel hair and faces!

Adult help: Yes

Kitchen gear: Plastic wrap, cardboard paper-towel tube, cutting board, sharp knife, parchment paper, baking sheets (for homemade dough: measuring cups and spoons, mixing bowl, stand mixer or handheld electric mixer, spatula)

Makes: About 44 cookies

Hands-on time: 1 hour total

Total time: 3 to 4 hours, including dough chilling, baking and decorating

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 1: To make these Almond Angel Cookies, roll the log(s) of cookie dough in colored sanding sugar. Wrap in plastic wrap and refrigerate until firm, or up to a day or two. To help maintain the log�s rounded shape, seat it inside a cardboard tube (from a paper towel roll) that has been split open on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 1: Roll the logs of cookie dough in colored sanding sugar. Wrap in plastic wrap and refrigerate until firm, or up to 2 days. To help maintain their shape, place inside split cardboard tubes (from paper towel rolls). (You also wrap and refrigerate ⅔ cup of dough for shaping the angels' heads.)

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 2: Cut each log of dough into � inch thick rounds. If the dough gets soft, put it back in the refrigerator for 15 minutes to firm up. Lay the cookie dough rounds flat on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 2: Cut each log of dough into ¼-inch-thick rounds. If the dough gets soft, put it back in the refrigerator for 15 minutes to firm up. Lay the cookie dough rounds flat.

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 3: Pinch each round of dough at the top; this will create the angel bodies, on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 3: Pinch together each round of dough at the top; this will create the angel's body. Or you can wait and do the pinching once the body is atop its wings, in the next step.

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 4: Place pairs of mini pretzel wings back to back on the parchment paper-lined baking sheet so the double-rounded edges are facing outward. Place each angel body atop a pair of wings, pressing gently., on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 4: Place pairs of mini pretzel wings back to back on a parchment-paper-lined baking sheet so that the double-rounded edges face outward. Place each angel body atop a pair of wings, pressing gently.

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 5: Gently press a pair of almond slices on each angel body, about where the hands would be., on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 5: Gently press a pair of almond slices on each angel body, about where the hands or songbook would be.

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 6: Use some of the reserved 2/3 cup of dough to roll into 44 dime-size balls. Press one into the top of the each angel body, flattening it a bit. This will create the angel�s head., on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 6: Use the reserved ⅔ cup of dough to roll into 44 dime-size balls. Press one into the top of each angel body, flattening it a bit, to make the angel's head. Bake in a 350-degree oven for 12 to 14 minutes, then cool completely.

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 7: Use small tubes of colored icing (the kind used to write on cakes) to decorate the heads on the baked Almond Angel Cookies. Let dry.., on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 7: Use small tubes of colored icing (the kind used to write on cakes) to decorate the heads on the baked Almond Angel Cookies. Let dry.

Washington, DC - NOVEMBER 29: 8 steps for Almond Angel Cookies- STEP 8: Store the finished cookies between sheets of wax paper in an airtight container, at room temperature, for up to 1 week., on November 29, 2017 in Washington, DC. (Photo by Jennifer Chase for The Washington Post)

STEP 8: Store the finished cookies between sheets of wax paper in an airtight container, at room temperature, for up to 1 week.