Butterflies - cooking recipe

Ingredients

1 c. butter, chilled
1 1/2 c. all-purpose flour
1/2 c. dairy sour cream
1 tsp. grated lemon peel
about 3/4 c. granulated sugar

Preparation

Cut butter and flour together; stir in sour
cream and lemon peel.
Shape into a 4 1/2-inch square; place on waxed paper and refrigerate 2 hours. Cut dough into 4 pieces; work with one piece of dough at a
time. Sprinkle 2 tablespoons sugar on wax paper surface; coat dough in sugar. Roll dough into a 12 x 5-inch rectangle, flipping often. (Do not re-roll dough scraps.) On 12-inch edge, mark center. From each short end, roll dough to center mark. Wrap rolls and refrigerate 2 hours. Cut chilled rolls into 3/8-inch slices.
Dip each slice into sugar on both sides. Bake on foil-lined baking sheets at 375\u00b0 for 12 to 15 minutes or until golden brown. Turn over; bake 3 minutes more. Cool on wire rack. Yield: 40 cookies.