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Angel Wings
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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. 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |