preparation
Mix flour and salt in bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Blend sour cream, egg yolk and vanilla. Gradually add to flour mixture; mix well. Chill until firm enough to handle, about 3 to 4 hours. Divide dough into 3 parts. On lightly floured board, roll each part into a 9 or 10-inch circle about 1/8-inch thick. Cut each circle into 12 wedges. Mix nuts, sugar and cinnamon; sprinkle about 3/4 of the mixture over wedges. Roll from widest end to the point. Brush with egg white and sprinkle with remaining nut mixture. Bake on greased baking sheets at 350° for 18 to 20 minutes. Makes 3 dozen cookies. |