Title: Cinnamon Cookie Rolls
Categories: Dessert Cookie
Yield: 1 Servings
| 4 | c | Flour |
| 1 | lb | Margarine |
| 2 | c | Sour cream |
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Walnuts; chopped |
| 2 | ts | Cinnamon |
Cut margarine into flour until fine. Blend in sour cream. Refrigerate over
night. Divide into six parts keeping unused parts in the fridge. Roll each
into thin circle and cut into 12 wedges. Sprinkle with sugar mixture (1/2
cup per circle). Roll from wide end to point pulling wide edge out
slightly. Bend to form crescent shape. Bake at 350 degrees on an ungreased
cookie sheet for approximately 20 minutes. Frost with powdered sugar and
milk icing. Flour board and hands when rolling dough. You can use raspberry
jam instead of the cinnamon/sugar mixture.