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Ingredients

1 cup butter 1 ½ cups all-purpose flour ½ cup sour cream 3 tablespoons white sugar 1 teaspoon ground cinnamon 3 tablespoons white sugar 1 tablespoon water

Nutrition Info

237.7 calories carbohydrate: 18.7 g cholesterol: 44.9 mg fat: 17.5 g fiber: 0.5 g protein: 2.1 g saturatedFat: 11 g servingSize: - sodium: 114.4 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.
Mix together 3 tablespoons sugar and the cinnamon. Divide dough into halves.
Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning on the 7 inch side.
Roll other half of dough into a 20 x7 inch rectangle. Sprinkle with remaining sugar-cinnamon mixture. Place loose end of roll on the 7 inch side of the rectangle, pinch edges to seal. Continue to roll up tightly, pinching edges of dough into roll to seal.
Wrap and refrigerate at least 1 hour but no longer than 48 hours.
Preheat oven to 350 degrees F (175 degrees C).
Cut roll into 1/4 inch slices. (For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and the water, brush over cookies. Bake until golden brown, 20-25 minutes.

2 dozen

Pretty, crisp and good! A little more work than some, but well worth the effort.