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Lemon Angel Wings

By

Taste of Home

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Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup cold butter
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon peel
  • 10 tablespoons sugar, divided

Details

Servings 3

Preparation

Step 1

Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours.
Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat both sides with sugar.
Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Chill for 1 hour.
Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake at 375° for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool. Yield: 3 dozen.

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