1½ cups all-purpose flour
1 cup cold butter, cubed
½ cup sour cream
1 teaspoon grated lemon peel
10 tablespoons sugar, divided
Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4½-inch square. Wrap in plastic wrap and refrigerate for at least 2 hours.
Cut dough into four 2¼-inch squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-inch x 5-inch rectangle, turning often to coat both sides with sugar.
Lightly mark center of 12-inch side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Chill for 1 hour.
Unwrap dough and cut into ½-inch slices; dip each side in remaining sugar. Place 2 inches apart on foil-lined baking sheets. Bake at 375° for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.