These cookies are more like pastries. The are beautiful on cookie trays or stand alone for a flaky buttery treat that’s not too sweet, yet still cures the sweet tooth. I go heavier on the cinnamon for a better burst of flavor.
- 2 c. flour
- 1 egg yolk
- ½ lb. butter cold
- ¾ c. sour cream
- Pinch cold butter pieces into flour till course crumb. Do not over work.
- Mix in yolk and sour cream.
- Treat this cookie dough as you would treat pastry dough and do not over work it, and keep it cold.
- Refrigerate 2 hours.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll dough into 1/8 inch – ¼ inch thick rounds.
- Try to keep the rounds as round as possible.
- Sprinkle w/ sugar and cinnamon.
- cut wedges like pie. I usually do 8 per round.
- Roll into horns starting with long edge to tips.
- Place side by side on ungreased cookie sheets.
- Bake at 375 degrees until golden brown and cookies are crisp.
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