1/2 cup sugar
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
8 ounces vanilla-flavored candy coating (almond bark)
48 mini (1 1/2x1-inch) white-dipped pretzel twists
Decorator sugars, sprinkles, gels etc.
White decorator icing
Pearl decorator sprinkles
Combine butter and sugar in bowl. Beat at medium speed until creamy. Add egg, orange zest and vanilla; continue beating until well mixed. Add flour and baking powder; beat at low speed just until mixed.
Line large tray with waxed paper. Shape teaspoonfuls of dough into 24 balls. Place onto prepared tray. Cover; refrigerate.
Roll remaining dough into 6 1/2-inch log. Flatten sides to form triangle. Wrap in plastic food wrap; refrigerate at least 1 hour until firm.
Heat oven to 375ºF.
Trim ends of log, if necessary. Cut log into 24 (1/4-inch) triangle slices. Place triangle slices, 2 inches apart, onto ungreased cookie sheets. Place 1 ball of dough over a point of triangle for head; flatten slightly. Bake 7-10 minutes or until edges are golden brown. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Melt candy coating according to package directions. Place waxed paper onto flat surface. Working with 1 cookie at a time, turn cookie bottom-side up. Dip curved side of 2 pretzels into melted candy coating. Attach to back side of cookie to form wings. Place onto waxed paper. Repeat with remaining cookies. Let stand until coating is set.
Reheat coating, if necessary. Dip top of head and bottom of skirt into coating; decorate as desired. Let stand until coating is set. Use white decorator icing to attach pearls for necklace and halo, if desired.
- Be careful not to overheat candy coating or it will burn and become lumpy.
- For mess free decorating, have all your decorator sugars and sprinkles in small bowl so you can hold cookies over bowls and decorate as desired.
Video by Virtutrix