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

Cut butter into flour with a 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 circle into eights using a sharp knife. Roll up each wedge, starting at wide end; seal points firmly. Place on ungreased cookie sheets, point side down. Bake at 350 degrees for 25 minutes or until lightly browned. Remove to wire racks to cool. Yield: 40 cookies.