Lemon Angel Wings

1. 1

   Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon zest until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic and refrigerate at least 2 hours.

2. 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 12x5-in. rectangle, turning often to coat both sides with sugar.

3. 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. 4

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

5. 5

   Preheat oven to 375u00b0. Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined

6. 6

   . Bake 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.

* Per serving · 4 servings · Values may vary.

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