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Angel Wings

I knew I'd hit a winner with these crisp roll-ups when my sister first sampled them. After one taste, she was so impressed she asked me to bake her wedding cake!

21 ServingsPrep: 30 min. + chilling Bake: 20 min.

Ingredients

1 cup cold butter, cubed
1-1/2 cups all-purpose flour
1/2 cup sour cream
10 tablespoons sugar, divided
3 teaspoons ground cinnamon, divided
Colored sugar, optional

Directions

In a large bowl, cut butter into flour until the mixture resembles
coarse crumbs. Stir in the sour cream. Turn onto a lightly floured
surface; knead 6-8 times or until mixture holds together. Shape into
four balls; flatten slightly. Wrap in plastic wrap; refrigerate for
4 hours or overnight.
Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat
all sides of ball with sugar. Roll into a 12-in. x 5-in. rectangle
between two sheets of waxed paper. Remove top sheet of waxed paper.
Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down
the center of the dough, making two 6-in. x 5-in. rectangles.
Starting with a short side, roll up jelly-roll style to the center
mark; peel waxed paper away while rolling. Repeat with other short
side. Wrap in plastic wrap; freeze for 30 minutes. Repeat three
times.
Place remaining sugar or place colored sugar if desired on waxed
paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into

2 of 2

Angel Wings (continued)

Directions (continued)

sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 12 minutes or until golden brown. Turn cookies;
bake 5-8 minutes longer. Remove to wire racks to cool. Yield: about
3 dozen.

Nutrition Facts: 1 serving (2 each) equals 144 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 91 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.