Directions

• Place flour in a large bowl; cut in butter until crumbly. Stir in
• sour cream and lemon peel until well blended. Place on a piece of
• waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and
• refrigerate for at least 2 hours.
• 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 12-in. x 5-in. rectangle, turning often to
• coat both sides with sugar.
• 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.
• Wrap in plastic wrap and refrigerate. Repeat with remaining squares,
• using 2 tablespoons sugar for each. Chill for 1 hour.
• Unwrap dough and cut into 1/2-in. slices; dip each side in remaining