- 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
- 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 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.
Reviews for Angel Wings
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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.
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!!
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.
I made these as part of my Christmas cookie baking and was so disappointed. While they are lovely to look at and do bake up very crispy, the flavor was greasy/oily and bland. I used unsalted, real butter, so I don't understand why they turned out that way. I had some of the same issues as previous reviewesr. My dough also stuck to the wax paper. Personally, this cookie also contains too much sugar and not enough cinnamon. Again, while very pretty, NOT worth the time and effort. For all of this, I should have just made sugar roll-out cookies and then frosted and decorated them. I would have put as much time into those as this recipe.
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...