1 lb. butter
4 c. flour
1 tsp. almond flavoring
2 egg yolks
1/2 c. sour cream

Blend butter and flour like pie crust. Add eggs, sour cream and almond flavoring. Work in with hands. Put dough in a pie tin; cut in 6 parts. Refrigerate overnight, covered with wax paper.

Mix: 2 tsp. cinnamon 1 c. pecans, chopped

Roll out one part of dough to large circle; cut into 16 or 32 wedges with pizza cutter. Sprinkle with cinnamon-sugar mixture (about 1/3 cup). Roll from outside center. Bake on ungreased cookie sheet at 350 degrees. Keep unrolled dough refrigerated between rolling.