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1
Combine nuts, sugar, and cinnamon in a small bowl.
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2
Set aside.
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3
Sift flour in a medium size bowl.
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4
Cut in butter until mixture is crumbly.
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5
Stir in sour cream.
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6
Work dough with spoon or hands just until it holds together.
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7
Wrap in foil or plastic wrap; refrigerate 6 hours.
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8
Divide dough into 4 equal parts.
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9
Work with one at a time, leaving rest refrigerated.
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10
Dough will be soft and sticky.
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11
Sprinkle work surface with flour, then heavily with sugar.
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12
Shape dough into a ball.
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13
Roll out to a round a little larger than 8 inches.
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14
Dough should be quite thin.
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15
Cut into an 8-inch circle.
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16
Refrigerate scraps.
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17
Brush circle with beaten egg white.
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18
Sprinkle with nut mixture (about 1/3 cup).
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19
Cut into 8 equal wedges.
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20
(I find a pizza cutter works best).
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21
Roll each wedge from wide end, tucking point underneath.
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22
Place 1 inch apart on ungreased cookie sheet.
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23
Repeat with remaining dough.
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24
Brush tops with egg white.
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25
Sprinkle with remaining nut mixture.
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26
Form scraps of dough into ball, roll out, cut, and roll as above.
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27
Bake in preheated 400 oven for 15 to 20 minutes or until light brown.
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28
Remove cookies to wire racks.
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29
Cool.
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30
Store in tightly covered container up to 2 weeks.
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31
Prep time does not include refrigeration time.
