2 c. all-purpose flour
1 c. (8 oz. or 2 cubes) butter
1 c. (8 oz.) sour cream
1 c. jam (boysenberry, apricot, peach, cherry or other)
1 c. chopped walnuts or pecans
1/4 c. sugar
1. In medium bowl, cut together flour and butter into small crumbs with pastry blender.
2. Stir in sour cream with fork until well mixed. Shape into a ball. Cover with plastic wrap or waxed paper. Chill.
3. Divide dough into 4 parts. On floured cloth or board, roll each into a rectangle, about 8 x 12 inches.
4. Spread each with 1/4 cup each of jam and nuts. Roll up jelly roll fashion but not too tightly.
5. Place rolls on large ungreased cookie sheet or 2 smaller sheets allowing at least 2 inches between each roll. Bake in 350 degree oven for 30 minutes.
6. Remove from oven and sprinkle 1 tablespoon sugar on top of each roll.
7. Bake 10 minutes longer.
8. Cool on wire racks. Cut each roll in 4 pieces. Store in covered container.
HARRIETT'S HINTS: This rich pastry is eaten as a finger food - pass pretty napkins and enjoy!
