Angel Wings

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 4 balls; flatten slightly. Wrap; refrigerate for 4 hours or overnight.
2. Unwrap 1 ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-in. rectangle between 2 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 6x5-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. Securely wrap in waxed paper; freeze for 30 minutes. Repeat 3 times.
4. Place remaining sugar or coarse sugar if desired on waxed paper. Unwrap 1 roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets.
5. Bake at 375° until golden brown, about 16-18 minutes. Remove to wire racks to cool.