Cinnamon Twirl Cookies

Cinnamon Twirl Cookies

These crisp, not-too-sweet cookies are the perfect pairing with a cup of coffee.

• 1 cup butter or margarine, softened (I only use butter)
• 1 cup sour cream
• 1 large egg yolk, room temperature
• 2-1/2 cups all-purpose flour
• Dash salt

Filling

• 1 cup finely chopped walnuts
• 1 cup sugar
• 2-1/2 teaspoons ground cinnamon
• Confectioners’ sugar

Directions

1. In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight. (I suggest overnight.)
2. Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle.
3. Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar. Store in an airtight container.

© 2021 RDA Enthusiast Brands, LLC Taste of Home October/November 2019

TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min./batch + cooling

YIELD: 64 servings