Cinnamon Pinwheels

1. 1

   Cut margarine into flour pastry blender.

2. 2

   Stir in sour cream; cover and refrigerate at least 8 hours.

3. 3

   Mix 3 tablespoons sugar and cinnamon.

4. 4

   Divide dough into halves.

5. 5

   Roll 1/2 into rectangle, 20 x 7-inches, on sugared, well floured cloth-covered board. Sprinkle half of sugar cinnamon mixture on top of rolled dough. Roll up tightly, beginning at small end.

6. 6

   Roll other half of dough into rectangle, 20 x 7-inches, sprinkling with remaining sugar cinnamon mixture.

7. 7

   Place loose end of roll on 7-inch side of rectangle; pinch edges to seal.

8. 8

   Continue to roll up tightly.

9. 9

   Wrap and refrigerate at least 1 hour, but no longer than 48 hours.

10. 10

    Heat oven to 350u00b0.

11. 11

    Cut roll into 1/4-inch slices.

12. 12

    Place about 2 inches apart on ungreased sheet.

13. 13

    Mix 3 tablespoons sugar and the water; brush over cookies and bake 20 to 25 minutes.

No additional tips available.