1/2 lb. butter
2 c. flour
1/2 c. sour cream
3/4 c. sugar, 2 tsp. cinnamon (mixed together)
Raspberry jam (with seeds)

Soften butter. Blend thoroughly with flour and sour cream. Refrigerate in ball overnight. Cut into four pieces. Use one ball at a time.

Use sugar and cinnamon mixture on board as you would flour for a pie crust. Roll one piece of dough into a circle and cut into 12 wedges. Put a dab of jam on each wedge (outer edge) and roll up from wide end to narrow. Put on ungreased cookie sheet. Bake in 375 oven, 20-25 minutes.