2 c. flour
1 c. butter
8 oz. sour cream
1 egg yolk
1 c. brown sugar
1 c. ground walnuts
1/2 tsp. cinnamon
butter
Cream the flour and butter. Mix in the sour cream and the egg yolk. Divide the dough into four parts, wrap in plastic wrap, and chill for several hours. Mix together the brown sugar, walnuts, and cinnamon. Roll each dough section on a floured surface until about
1/8 inch thick. Spread about � of the sugar/walnut/cinnamon mixture over each rolled dough section. Cut the dough into pie shaped wedges and roll, beginning at the wide end. Place cookies on an ungreased cookie sheet. Brush with melted butter (2 Tbsp should be enough). Bake for about 20 minutes at 375 F. If you remove the cookies from the oven before they turn brown, the dough will be softer and flakier. If you remove them after they have browned slighly, the dough will be crisper. Remove cookies from cookie sheet before they have cooled completely, or else they stick to the cookie sheet.