Angel Wings

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 crystal sugar (optional)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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 inches apart on ungreased baking sheets.

5. 5

   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.