2 c. flour
2 sticks butter

Cut butter into flour with pastry blender. Add:

1 beaten egg yolk (discard white)
3/4 c. sour cream

Blend well. When blended, dough will be sticky, shape into 3 balls, wrap each 1 in plastic wrap, refrigerate for 2 hours or more. Oven temperature at 375 degrees.

3/4 c. sugar
1 tsp. cinnamon
1 c. chopped walnuts

After dough is well chilled, flour the balls of dough, on floured board pat down ball and gently roll out dough to 12 inch circle. Cut dough into wedges, 2 inch bottom. Spread sugar mix on wedge and roll up from wide end.

Bake on ungreased pan, 20 to 25 minutes at 375 degrees. Cookie should be light brown. Makes 40 cookies. Remember dough will be sticky, DO NOT ADD more flour. Use extra flour before rolling.