Butterflies

1. 1

   Cut butter and flour together; stir in sour

2. 2

   cream and lemon peel.

3. 3

   Shape into a 4 1/2-inch square; place on waxed paper and refrigerate 2 hours. Cut dough into 4 pieces; work with one piece of dough at a

4. 4

   time. Sprinkle 2 tablespoons sugar on wax paper surface; coat dough in sugar. Roll dough into a 12 x 5-inch rectangle, flipping often. (Do not re-roll dough scraps.) On 12-inch edge, mark center. From each short end, roll dough to center mark. Wrap rolls and refrigerate 2 hours. Cut chilled rolls into 3/8-inch slices.

5. 5

   Dip each slice into sugar on both sides. Bake on foil-lined baking sheets at 375u00b0 for 12 to 15 minutes or until golden brown. Turn over; bake 3 minutes more. Cool on wire rack. Yield: 40 cookies.

* Per serving · 4 servings · Values may vary.

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