Lemon Angel Wings Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
• Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
• Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
• Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
• Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
• Store cookies in a tightly sealed container for up to 3 days.

Steps:

• In a large 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; refrigerate for 4 hours or overnight. , Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-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 6x5-in. rectangles. , 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; freeze for 30 minutes. Repeat three times. , Place remaining sugar or place coarse sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until golden brown, about 16-18 minutes. Remove to wire racks to cool.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an "S", then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
• Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
• Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
• Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
• Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
• Store cookies in a tightly sealed container for up to 3 days.