Wednesday, December 24, 2008

Angel Wings and Finished Cookie Tins

Adapted from: Taste of Home Best Loved Cookies & Bars 2008
Made by: Cathy and Carol

These are cute cookies. I've always grown up calling these butterfly cookies. The ones I used to eat were a little more sticky though. These are nice and flaky cookies that are sweetened by the light sugar coating.

1 cup cold butter, cubed
1-1/2 cups all-purpose flour, plus extra for dusting
1/2 cup sour cream
1 tablespoon ground cinnamon, divided
sugar for dipping
Colored sugar, optional

1. In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap; refrigerate for 4 hours or overnight.

2. Unwrap one ball. Flour the surface of the wax paper. Roll into a 12-in. x 5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6-in. x 5-in. rectangles.

3. Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic wrap; freeze for 30 minutes. Repeat three times. Place remaining sugar or place colored sugar in separate bowls. Unwrap one roll. Cut into 1/2-in. slices; dip each side into colored sugar, then in white sugar. Place 2 in. apart on ungreased baking sheets.

4. Bake at 375° for 12 minutes or until golden brown. Turn cookies; bake 5-8 minutes longer. Remove to wire racks to cool.

These can also be made with puff pastry sheets for a shortcut.

Here it is, our finished cookie tin:

My sister brought these tins to work, I brought tins filled with ginger cookies, gingerbread cutouts, and oatmeal cookies.

These were a big hit at my office. I should start thinking about next year...

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