| 1 | Cream the flour and butter. |
| 2 | Mix in the sour cream and the egg yolk. |
| 3 | Divide the dough into four parts, wrap in plastic wrap, and chill for several hours. |
| 4 | Mix together the brown sugar, walnuts and cinnamon. |
| 5 | Roll each dough section on a floured surface until about 1/8 inch thick. |
| 6 | Spread about ?of the sugar/walnut/cinnamon mixture over each rolled dough section. |
| 7 | Cut the dough into pie-shaped wedges and roll, beginning at the wide end. |
| 8 | Place cookies on an ungreased cookie sheet. |
| 9 | Brush with melted butter (about 2 t should be enough). |
| 10 | Bake for about 20 minutes at 375 °F. |
| 11 | If you remove the cookies from the oven before they turn brown, the dough will be softer and flakier. |
| 12 | If you remove them after they have browned slightly, the dough will be crisper. |
| 13 | Remove cookies from cookie sheet before they have cooled completely, or else they stick to the cookie sheet. |
| 14 | Notes: * rolled, walnut-filled cookies -- this recipe has been in the family for a while. |
| 15 | These cookies make great christmas gifts. |
| 16 | * during my childhood, these cookies tasted wonderful. |
| 17 | However, now they strike me as a bit sweet. |
| 18 | You could probably decrease the amount of brown sugar by ?to ?and make up for the loss in volume by increasing the amount of nuts. |
| 19 | : difficulty: easy to moderate. |
| 20 | : time: initial preparation: 10 minutes; chilling: at least 2 hours; final preparation: 20 minutes; baking: 20 minutes. |
| 21 | : precision: measure the dough ingredients. |
| 22 | : aviva garrett : santa cruz, ca : excelan, inc., san jose, california, usa : ucbvax!mtxinu!excelan!aviva : |
