1 c. butter
2 c. flour
1/2 c. sour cream
1 egg yolk
Sugar

Cut butter into 1/2 inch cubes. In a medium bowl, using a pastry blender or two knives, cut butter into flour until mixture forms particles the size of peas.

Combine sour cream with egg yolk. Stir into flour mixture with fork until well blended. Form dough into 2 balls. Wrap in plastic and chill 4 hours to 4 days.

Lightly sprinkle board with sugar. Roll each pastry ball into an 8x16 inch rectangle. Sprinkle sugar over top; press gently with rolling pin. Fold narrow ends in towards the middle until they meet. Fold in half to make an eight layer log. Cover with plastic and chill 30 minutes.

With sharp knife, cut logs in slices about 1/4 inch thick. Place slightly apart on brown paper covered baking sheets. Chill for 10 minutes. Bake at 400 degrees for 8-10 minutes, turning once. Makes about 2 dozen.