1 c. butter
2 c. all purpose flour
3/4 c. commercial sour cream
1 egg yolk
3/4 c. sugar
3/4 c. chopped pecans
1 tsp. ground cinnamon

Cut butter into flour with pastry blender until mixture resembles coarse meal. Add sour cream and egg yolk, stirring until flour mixture is moistened. Cover and chill several hours. Combine sugar, pecans and cinnamon; set aside.

Divide dough into 5 equal portions. Roll each portion into an 8 inch circle; sprinkle with sugar mixture. Cut each circle into eighths using a sharp knife. Roll up each wedge, starting at wide end; seal points firmly. Place on ungreased cookie sheets, pint side down. Bake at 350 degrees for 25 minutes or until lightly browned. Remove to wire rack to cool. 40 cookies.