Making its debut in Penn and Teller's How To Play With Your Food, this great recipe has been showing up all over the web. Try it today!


  1. Beat the egg in a small bowl, until foamy.

  2. Add the buttermilk and the 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, 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 using a spatula and spread it on a floured surface.

  6. Sift the flour and 6 oz 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 the "angel" shapes and twist up the edges 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 angels one inch apart on an ungreased baking sheet and bake for 12 minutes, or until golden.