Angel Wing Cookie Recipe

Angel Wings

TIME: Prep: 30 min. + chilling Bake: 20 min.

Ingredients:
1 cup cold butter, cubed
1-1/2 cups all-purpose flour
1/2 cup sour cream
10 tablespoons sugar, divided
1 tablespoon ground cinnamon, divided
Colored sugar, optional

Directions: In a 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.

Nutrition Facts
One serving: (2 each), Servings: 21, Calories: 144, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 27 mg, Sodium: 91 mg, Carbohydrate: 13 g, Fiber: 0 g, Protein: 1 g

Recipe and Pic from Tast of Home