- 1 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons white sugar
- 1 tablespoon water
- Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.
- Mix together 3 tablespoons sugar and the cinnamon. Divide dough into halves.
- Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning on the 7 inch side.
- Roll other half of dough into a 20 x7 inch rectangle. Sprinkle with remaining sugar-cinnamon mixture. Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal. Continue to roll up tightly; pinching edges of dough into roll to seal.
- Wrap and refrigerate at least 1 hour but no longer than 48 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut roll into 1/4 inch slices. (For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20-25 minutes.