Back to Angel Wings

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Angel Wings Recipe

Angel Wings Recipe

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!
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. YIELD:21 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Nutritional 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.

Reviews for Angel Wings

Sort By :
MY REVIEW
Reviewed Dec. 7, 2014

"I love these cookies and they are different & pretty. I don't make the dough though. I use store bought puff pastry."

MY REVIEW
Reviewed Dec. 30, 2012

"I love these cookies. They are bit tedious to make, but well worth the effort. They are especially yummy when dipped in a chocolate liqueur."

MY REVIEW
Reviewed Dec. 23, 2012

"<p>I have made several times. I always use salted butter. They are great baked fresh. Put cinnamon sugar on the wax paper or parchment so they do not stick. Keep them refrigerated and uncooked until near time to serve them for best flavor. They can also be frozen. Its important the butter be slightly cold when you mix it or they don't come out as flaky. Happy holidays!!</p>"

MY REVIEW
Reviewed Dec. 22, 2012

"I make these cookies every Christmas. I absolutely love them. They are easy to make and look fancy. They are also incredibly delicious! Just follow the recipe exactly and you will be good. Especially make sure you keep the dough refrigerated long enough. That is key."

MY REVIEW
Reviewed Dec. 22, 2011

"I was disappointed with the turn out after so much time and effort was put into them. I followed the recipe to a 'T', but still there was issues. 1) the dough stuck to the wax paper 2) the cookies stuck to the pan 3) because the sugar is added before baking it melted off and burned. All around this recipe is not worth the trouble..."

MY REVIEW
Reviewed Dec. 17, 2011

"I made these cookies for Christmas two years back and everyone was disappointed I forgot to make them last year so this year I am making a double batch. So easy to make and to guarantee they shine on a cookie platter, I use a colored or decorative sugar in the second sugar step. also add a dash of salt to the recipe."

MY REVIEW
Reviewed Dec. 7, 2011

"I loved this recipe. It reminds me of cookie I had growing up that I can't get now. I made them and gave them as gifts."

MY REVIEW
Reviewed Aug. 13, 2011

"sorry, indicated wrong contributor in my previous note.should have been Hannah"

MY REVIEW
Reviewed Aug. 13, 2011

"I haven't tried this recipe yet, but it sounds great. In response to oprabuff, perhaps they shouldn't be stored in an airtight container. I would store loosely covered."

MY REVIEW
Reviewed Apr. 30, 2010

"While these cookies are crisp and delicious on the first day, after stored in a container, they become soft and oily."

MY REVIEW
Reviewed Dec. 22, 2009

"These cookies were good, but I believe it was only because of the addition of 1/2 tsp of salt. I'm always suspicious of recipes for baked goods that contain no salt. I believe that sallt balances the otherwise bland sweetness. And without the salt, these were very bland. But with salt they were well accepted by everyone."

Loading Image