Lemon Angel Wings

375°F 14+5 min.  YIELD: 3 DOZEN                     REFRIGERATE

1-1/2 cups all-purpose flour

1 cup butter, chilled and cubed

1/2 cup sour cream

1 tsp grated lemon peel

10 Tbsp Dixie Crystals/Imperial sugar divided

·    Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well blended. Place a piece of waxed paper; shape into a 4-1/2 inch square. Wrap in plastic wrap and refrigerate for at least 2 hours.

·    Cut dough into four 2-1/4 inch squares. Place one square on a piece of waxed paper sprinkled with 2 Tbsp Imperial sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12 inch x 5 inch rectangle, turning often to coat both sides with sugar.

·    Lightly mark center of 12 inch 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 Tbsp Imperial sugar for each. Chill for 1 hour.

·    Unwrap the dough and cut into ½ inch slices; dip each side in remaining sugar. Place 2 inch apart on foil –lined baking sheets. Bake at 375F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.