This recipe is in todays Dallas Morning News

Angels' Wings (Engelfluegel)

FAMILY, SECOND PLACE

1 package active dry yeast

1/4 cup warm water

3 1/2 cups flour

1 teaspoon salt

1 cup sweet butter

3/4 cup sour cream

1 whole egg plus 2 yolks, well beaten

1 teaspoon vanilla

1 1/2 cups sugar mixed with 2 teaspoons vanilla

Confectioners' sugar (optional)

Preheat oven to 400 F. Dissolve yeast in warm
water. Mix flour and salt. Cut butter into mixture.
Add yeast, sour cream, eggs and vanilla. Mix
thoroughly. Turn half of dough out on board sugared
with approximately 1/2 cup vanilla-sugar. Roll into
8x16-inch rectangle. Fold ends toward center,
sprinkle with sugar and roll again. Repeat twice, using
half sugar. Roll 1/4-inch thick and cut into 1x4-inch
strips. Tie strip gently, stretching slightly. Bend ends
into a horseshoe and place on ungreased cookie
sheet, pressing ends down on sheet. Repeat with
remaining half of dough and vanilla-sugar. Bake 15
minutes, or until delicately browned. Remove from
pans immediately to cool. Dust with confectioners'
sugar, if desired. Makes 2 1/2 dozen wings.

Per cookie: Cal 167 (43% fat), Fat 8 g (5 g sat),
Trace fiber, Chol 40 mg, Sodium 140 mg, Carbs 22
g, Calcium 13 mg

Source: Diane Seimetz, Plano