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Lemon Angel Wings

The light lemony flavor of these angel wings is wonderful and very impressive. They are quite showy on a cookie tray. —Charlotte Westfall, Houston, Texas
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    3 dozen

Ingredients

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

Directions

  • Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon zest until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic 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 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; 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.
Nutrition 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.
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