Angel Wing Cookies

Ingredients:

1 c cold butter, cubed
1 1/2 c all purpose flour
1/2 c sour cream
2/3 c sugar
1 Tbs ground cinnamon
1 Tbs Turbinado sugar (optional)

Directions:

1.) In a medium bowl, cut butter into flour with a pastry blender or two knives. Mixture will be crumbly. Stir in sour cream until somewhat combined
2.)Turn dough out onto a lightly floured surface and knead briefly, until mixture is no longer crumbly. Divide dough into fourths, and shape each piece into a ball. Flatten slightly into a thick disc and wrap in plastic wrap. Place in fridge for several hours or overnight.
3.) When ready to form cookies, prepare your surface by laying a large piece of parchment or waxed paper out on your counter. Sprinkle 2 tablespoons of sugar on paper. Remove one ball of dough at a time from the fridge. Unwrap and roll/place dough in the sugar, coating all sides. Place another piece of parchment/waxed paper over the dough, and roll out into a 12″x5″ rectangle.

TIP: 

Mine always ended up being ovals, so I would fold in the rounded/irregular long ends, and then roll one more time. This usually made a pretty good rectangle

4.) Remove top sheet of paper and sprinkle dough with 3/4 tsp cinnamon. With a fork or knife (or the end of your measuring spoon, like I did) draw a light line across the center of the dough, visually dividing it into two 6″ x 5″ halves.
5.) Starting at one side, roll dough up jelly-roll style to the center mark you just made. Repeat with other side so that they meet in the middle. These are your wings! Rewrap in plastic wrap, and place in the freezer for 30 minutes to firm up. (Don’t leave them in much longer or the dough will be too hard to cut)
6.) Repeat with remaining three dough pieces. Pour remaining sugar into a shallow bowl. Mix in turbinado sugar if using.*
7.) Remove one roll at a time from the freezer and cut into 1/2′ slices using a bench scraper or a sharp knife. Dip all sides of the cookies into the sugar*, and place 2″ apart on a parchment lined baking pan.
*The sugar you’ve rolled your dough in twice now is your only sweetener, so don’t skip these steps!
* I liked the texture of the raw sugar mixed in with the granulated, but it is completely optional.
8.) Bake at 375 for 12 minutes. Rotate pans front to back and top to bottom (if using two racks in your oven). Bake an additonal 5-8 minutes. Remove to wire racks to allow cookies to cool.
These are amazing warm, but are excellent at room temperature too.

Source:  sugarandgrace.com