Printable | Taste of Home

Angel Wings

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

In a 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.

Printed from tasteofhome.com Oct 13, 2008

-----------------------Fold------------------------

Angel Wings cont.

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 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.