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Lemon Angel Wings Recipe

Lemon Angel Wings Recipe

From Houston, Texas, Charlotte Westfall says, "The light lemony flavor of these treats is wonderful and very impressive. They are quite showy on a cookie tray."
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min./batch + cooling YIELD:36 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon peel
  • 10 tablespoons sugar, divided

Directions

  • 1. 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 at least 2 hours.
  • 2. 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 12x5-in. rectangle, turning often to coat both sides with sugar.
  • 3. 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.
  • 4. Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Chill 1 hour.
  • 5. Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool. Yield: 3 dozen.

Nutritional Facts

1 serving (1 each) equals 84 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 53 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.