Ingredients:
1 1/2 cups all-purpose flour
1 C cold butter, cubed
1/2 C sour cream
1 tsp. lemon peel, grated
10 TBS sparkling sugar, divided (Wilton)
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 equal 2 1/4" squares. Place one square on a piece of waxed paper sprinkled with 2 TBS. 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" apart on foil lined baking sheets. Bake at 375 degrees for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Watch carefully, as they may not need this much time, depending on your oven. Place on wire raks to cool.
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1 C cold butter, cubed
1/2 C sour cream
1 tsp. lemon peel, grated
10 TBS sparkling sugar, divided (Wilton)
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 equal 2 1/4" squares. Place one square on a piece of waxed paper sprinkled with 2 TBS. 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" apart on foil lined baking sheets. Bake at 375 degrees for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Watch carefully, as they may not need this much time, depending on your oven. Place on wire raks to cool.
Sharing with Tea Party Tuesday
these look so pretty...I would definitely try this!
ReplyDeleteThanks, Trish! If it has lemon and sugar in it...I will eat it! They look really pretty with the Wilton "crystal" sugar on them!
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