Wednesday, December 12, 2012

Angel Wing Cookies

Ingredients
1 cup cold butter, cubed
1-1/2 cups all-purpose flour
1/2 cup sour cream
10 tablespoons Sugar, divided
3 teaspoons ground cinnamon, divided
Colored sugar, optional
Directions
In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap; refrigerate for 4 hours or overnight.
Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12-in. x 5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6-in. x 5-in. rectangles.
Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic wrap; freeze for 30 minutes. Repeat three times.
Place remaining sugar or place colored sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 12 minutes or until golden brown. Turn cookies; bake 5-8 minutes longer. Remove to wire racks to cool. Yield: about 3 dozen.

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