½ lb. Butter

1 tsp. Vanilla

¾ C. Sour Cream or Cream Cheese

1 Egg Yolk

2 C. Flour




Chopped Nuts

Cream butter at room temperature. Stir in egg yolk, sour cream and vanilla. Blend in flour gradually. Chill dough overnight or several hours. Roll out ¼ at a time into eight inch circles. Cut in wedges, sprinkle with cinnamon, sugar, chopped nuts and raisins. Roll up wedges from wide end to point. Pinch closed. Dip lightly in beaten egg white. Sprinkle with sugar and cinnamon. Bake at 350~ on greased cookie sheet for 20 minutes.

Note: Peach, Apricot, or Cherry Jam can also be used with raisins and nuts

Sharron Pellegrini