BUTTERFLY COOKIES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 3/4 cups flour
  • 1 cup butter, chilled
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon peel
  • 10-12 Tablespoons sugar

Directions

  • Cut chilled butter into flour with pastry blender until mixture is in coarse crumbs.
  • Stir in sour cream and lemon peel.
  • Shape dough into a 4 1/2 inch square.
  • Wrap in plastic and chill at least 2 hours.
  • Cut dough into 4 pieces, refrigerate unused dough.
  • Sprinkle 2 tablespoons sugar on work surface, turning to coat both sides of dough with sugar. Roll dough, turning often into a 5x12 inch rectangle.
  • On 12 inch side, score dough down the center but do not cut through the dough.
  • From the 5 inch side roll the dough in jelly roll fashion, toward the center scored mark. Repeat with the opposite side of the dough.
  • Wrap well and place in the freezer for 20 minutes.
  • Repeat process with remaining dough. Place 1/4 cup sugar onto waxed paper,.
  • Cut each roll of dough into 1/2 inch slices and dip slices in the sugar.
  • Place on baking sheet 2 inches apart.
  • Bake at 375 for 15 minutes then turn the cookies and bake another 5 minutes.
  • Cool on wire rack. Makes 2 to 3 dozen.

Notes

Nice cookie, great for a holiday cookie tray.

Categories: Cookies  Dairy  Dessert 

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