- Makes 4 dozen
- Prep Time 30 min
- Cook Time 23 min
- Chill Time 2 hr
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 2 sticks I Can’t Believe It’s Not Butter!® All Purpose Sticks
- 3/4 cup sour cream
- 1 egg yolk
- 3/4 cup granulated sugar
- 3/4 cup finely chopped walnuts
- 1 tsp. ground cinnamon
Combine flour with salt in large bowl. Cut in I Can’t Believe It’s Not Butter!® All Purpose Sticks with pastry blender or 2 knives until mixture is size of small peas; set aside.
Combine sour cream with egg yolk in small bowl. Stir into flour mixture until blended. Divide dough into 3 pieces. Wrap each piece in plastic wrap and chill 2 hours.
Meanwhile, combine sugar, walnuts and cinnamon in small bowl; set aside.
Preheat oven to 350°. Working with 1 piece dough at a time, remove from plastic wrap and roll between 2 sheets waxed paper into 11-inch circle. Lift off top sheet of waxed paper and sprinkle dough with 1/3 of the sugar mixture, gently pressing to adhere. Cut dough into 16 wedges. Starting from wide end, roll up each wedge and arrange on ungreased baking sheets. Repeat with remaining dough and sugar mixture.
Bake 22 minutes or until lightly golden around edges. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.