In honor of my Susie, 1950-2007, who said she felt the Angels wings fanning the air in the room the day she left us for heaven.

Angel Wings

From Food Network Kitchens

 Heaven-sent when you need a sweet treat but are pressed for time.

 Difficulty: Easy

Prep Time: 10 minutes

Inactive Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 38 cookies

 Ingredients

3/4 cup granulated sugar

2 tablespoons finely grated lemon zest (about 2 lemons)

2 (9 1/4 by 10-inch) sheets puff pastry (about 9 ounces each), thawed

1 tablespoon unsalted butter, softened

1/2 cup yellow sanding or white granulated sugar, or a combination (See Cook's Note.)

 Instructions

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.

 Cook's Note: Sanding sugar has a slightly larger crystal and is used to decorate cookies. It can be found in many supermarkets