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.
