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. Sprinkle with additional cinnamon and sugar or just roll them in it after baking while they are hot, so it clings.
Bake at 375 degrees until golden brown and cookies are crisp.