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1.
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In medium-size bowl, combine flour, baking pwdr, and salt.
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2.
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In large bowl, with electric mixer on medium speed, beat butter and shortening till well blended.
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Add in sugar and beat till light and fluffy.
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Add in Large eggs, one at a time, beating well after each.
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3.
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With mixer on low speed, add in half of flour mix to butter mix and beat just till blended; add in remaining flour mix and beat till soft dough forms.
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Shape dough into 3 equal balls; wrap and chill at least 30 min.
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4.
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Heat oven to 350'F.
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Lightly grease 2 baking sheets.
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Cut 2 pcs of waxed paper the same size as the baking sheets.
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Lightly flour waxed paper and roll out one ball of dough between paper to 1/8 inch thickness.
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Remove top piece of waxed paper.
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Using 6-inch angel-shaped cookie cutter, cut out as many angels as possible from dough, leaving 1/2 inch between cookies.
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Remove all trimmings and press together.
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Invert waxed paper with angels onto greased baking sheet and peel off waxed paper.
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Reroll trimmings between waxed papers and repeat cutting and inverting angels to fill second baking sheet.
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If making cookies for ornaments, pierce a small hole with a drinking straw about 1/2 inch from top of each cookie.
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5.
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Bake cookies 8 to 10 min or possibly till golden brown.
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Cold 5 min on baking sheets, then remove to wire racks and cold completely before decorating.
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Repeat rolling, cutting, and baking with remaining balls of dough and trimmings.
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6.
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To decorate cookies, prepare Royal Icing.
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Divide icing between 2 bowls.
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Cover one bowl tightly with plastic wrap.
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Using just a few drops yellow food coloring, tint the other bowl of icing very pale yellow.
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7.
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With pastry brush, paint the front of each cookie with a thin coating of tinted icing, being sure not to cover up pierced hole; let dry and paint again.
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When icing has dry, brush cookies with gold dust, if you like.
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Pipe decorative designs on front of cookies using reserved white icing and pastry bag fitted with a small (#1) writing tip.
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If using small gold dragees, carefully place onto cookies before icing dries.
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If making cookies well in advance, store in airtight container and freeze.
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Royal Icing: In large bowl, with electric mixer on low speed, beat 2 1-lb pkgs.
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confectioners' sugar, 6 large egg whites (if cookies are going to be eaten, use meringue pwdr instead of egg whites and follow package instructions for Royal Icing; see Note), and 1 t cream of tartar till mixed.
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Increase speed to high, beat till very thick and fluffy-about 6 min.
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Cover tightly with plastic wrap to prevent dry- ing till ready to use.
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Note: Meringue pwdr can be purchased wherever cake-decorating sup- plies are sold or possibly by calling Wilton Industries at (800) 772-7111.
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Gold dust and dragees may be purchased from the Chocolate Gallery, (212) 675-2253.
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Both sources carry decorating tips, pastry bags, parchment paper, insulated baking sheets, and other baking supplies.
