• 36servings
  • 40minutes
  • 84calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1 cup cold butter, cubed

  3. 1/2 cup sour cream

  4. 1 teaspoon grated lemon peel

  5. 10 tablespoons sugar, divided

Instructions Jump to Ingredients ↑

  1. Lemon Angel Wings Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Chill for 1 hour.

  5. 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.


Send feedback