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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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From Houston, Texas, Charlotte Westfall says, The light lemony flavor of these treats is wonderful and very impressive. They are quite showy on a cookie tray. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup cold butter, cubed |
1/2 cup sour cream |
1 teaspoon grated lemon peel |
10 tablespoons sugar, divided |
Directions:
1. Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours.
2. Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat both sides with sugar.
3. Lightly mark center of 12-in. 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.
4. Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Chill for 1 hour.
5. Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake at 375° for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool. Yield: 3 dozen.
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