Lemon Angel Wings

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.