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Instructions |
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In a large bowl, cut butter into flour 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.
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Cut dough into flour 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 with the sugar.
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Lightly mark center of 12 inch 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 int he center and resemble a scroll. Wrap well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 Tablespoons sugar for each. Chill for 1 hour.
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Unwrap dough and cut into 1/2 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 to cool.
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Originally Submitted
11/30/2008
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