1 c. butter
1 1/2 c. flour
1/2 c. dairy sour cream
3 tbsp. sugar
1 tsp. ground cinnamon
3 tbsp. sugar
1 tbsp. water

Cut butter into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.

Mix 3 tablespoons sugar and cinnamon. Divide dough in half. Roll 1/2 on sugared, floured board. Sprinkle with 1/2 cinnamon and roll up tightly. Roll up other and do same.

Pinch edge of dough into roll and seal. Wrap and refrigerate at least 1 hour. Heat oven to 350 degrees. Cut roll into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and water. Brush over cookies. Bake until golden brown.