Best Lemon Angel Wings Recipes
LEMON ANGEL WINGS
The light lemony flavor of these angel wings is wonderful and very impressive. They are quite showy on a cookie tray. -Charlotte Westfall, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon zest until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic and refrigerate at least 2 hours., 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 12x5-in. rectangle, turning often to coat both sides with sugar., 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., Wrap in plastic and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Chill 1 hour., Preheat oven to 375°. 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 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON ANGEL WINGS
The light, lemony flavor of these treats is wonderful. With their unique shape, they look very impressive. Recipe courtesy of Taste of Home Baking, All New Edition/Readers Digest, 2011.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- 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 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 tablespoons 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. Roll up jellyroll style to the center mark, starting with a short side and 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 tablespoons sugar for each. Refrigerate for 1 hour.
- Unwrap dough and cut into ½ inch slices; dip each side in remaining sugar. Place 2 inches apart on foil lined baking sheets. Bake at 375 degrees for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks.
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