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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