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Lemon Angel Wings

 Lemon Angel Wings
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."
36 ServingsPrep: 20 min. + chilling Bake: 20 min./batch + cooling


  • 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


  • 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.
  • 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.
  • 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 1 hour.
  • Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices;

2 of 2

Lemon Angel Wings (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.