Lemon Angel Wings Recipe

3.5 7 7
Lemon Angel Wings Recipe
Lemon Angel Wings Recipe photo by Taste of Home
Publisher Photo

Lemon Angel Wings Recipe

Read Reviews
3.5 7 7
Publisher Photo
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."
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch + cooling

Ingredients

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

Directions

In a large bowl, cut butter into flour 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 for 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 12-in. x 5-in. rectangle, turning often to coat with the 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 well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour.
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 at 375° for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Lemon Angel Wings in Taste of Home December/January 2005, p6

Nutritional Facts

1 each: 84 calories, 6g fat (4g saturated fat), 16mg cholesterol, 37mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Popular Videos

  • 1 cup cold butter
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon peel
  • 10 tablespoons sugar, divided
  1. In a large bowl, cut butter into flour 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 for 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 12-in. x 5-in. rectangle, turning often to coat with the 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 well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour.
  5. 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 at 375° for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Lemon Angel Wings in Taste of Home December/January 2005, p6

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Angel Wings

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pattykak21 User ID: 4483650 239792
Reviewed Dec. 19, 2015

"Dough was difficult to work with and the cookies, once baked, fell apart into at least two pieces. Didn't retain shape while baking either. Cannot share on my cookie trays this year, sadly i will toss them or just keep them for myself - the flavor was OK but the finished product is just not appealing. Wanted to share my experience as i read the few reviews so gave them a whirl, but was very disappointed. And I am a fairly experienced baker."

MY REVIEW
given2f1y User ID: 8172075 215409
Reviewed Dec. 20, 2014

"Lemon angel wings? More like pie crust pinwheels as almost every one broke in half either while slicing or flipping, and I couldn't taste any lemon at all. They just taste like bits of pastry crust. Seemed to help to slice them fatter than a 1/2 inch, and if I made these again (which I won't), I'd at least double the lemon. A lot of work for a disappointing cookie."

MY REVIEW
paulredhead626 User ID: 4925993 148187
Reviewed Dec. 14, 2013

"These are my new favorite cookies! LOVE them!!! So easy & good!"

MY REVIEW
BBagins User ID: 6075631 145870
Reviewed Dec. 7, 2011

"These were delicious! We couldn't stop eating them. They were quite time consuming and tricky to make. Mine didn't really look like the ones in the picture. I had trouble keeping them from breaking or getting too brown. But even the brown ones went fast!"

MY REVIEW
SMBSLT User ID: 1210648 145869
Reviewed Jan. 2, 2010

"forgot to add that I had no problems with the cookies sticking to the foil"

MY REVIEW
SMBSLT User ID: 1210648 130984
Reviewed Jan. 2, 2010

"These cookies are delicious and have a wonderful crispy texture. I found that I did not have to bake them as long as the recipe - about 10 min on the first side, then after turning another 3 minutes."

MY REVIEW
amieboudreau User ID: 4631940 79934
Reviewed Nov. 29, 2009

"they are delicious, but the cooking them on foil part is tricky. By the time you get them all flipped they stick so badly you can't get them off the foil."

Loading Image