Pretty, crisp and good! A little more work than some, but well worth the effort.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.

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  • 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.

Nutrition Facts

237.7 calories; 2.1 g protein; 18.7 g carbohydrates; 44.9 mg cholesterol; 114.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2009
I love this recipe and have been making it every year for the past 5 years at least maybe longer! Only thing that I do different is before baking I dredge the cookies in a cinnamon sugar mixture and then place a baking sheet. It gives the cinnamon flavor an extra kick! Read More
(5)

Most helpful critical review

Rating: 3 stars
11/16/2009
I didn't care for these they are crispy but taste's too doughy. I won't make these again. Read More
(3)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2009
I love this recipe and have been making it every year for the past 5 years at least maybe longer! Only thing that I do different is before baking I dredge the cookies in a cinnamon sugar mixture and then place a baking sheet. It gives the cinnamon flavor an extra kick! Read More
(5)
Rating: 5 stars
12/16/2009
I love this recipe and have been making it every year for the past 5 years at least maybe longer! Only thing that I do different is before baking I dredge the cookies in a cinnamon sugar mixture and then place a baking sheet. It gives the cinnamon flavor an extra kick! Read More
(5)
Rating: 3 stars
11/16/2009
I didn't care for these they are crispy but taste's too doughy. I won't make these again. Read More
(3)
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Rating: 5 stars
12/17/2003
I made this cookie for a party. It was very festive looking and tasted great. It was a hit with us and well worth the effort. Read More
(2)
Rating: 5 stars
08/02/2014
This is even better if the pinwheels are glazed with cream cheese frosting Read More
(1)
Rating: 4 stars
12/11/2016
My sister and I make dozens of cookies for the holidays every year. This one was added last year and was very well received. It has been requested for this year so we will be doing it again. Thanks for the recipe! Read More
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Rating: 5 stars
12/12/2016
Made the cookies almost exactly according to the recipe but substituted 1/4 cup of the sour cream for greek yogourt because I didn't have enough of the former. They were easy to make and turned out fantastic - wonderfully flaky without being too buttery just the right amount of sweetness. The only thing is that for some reason they puffed up into little pyramids - wish they would have turned out flat. But that also makes them interesting. Great recipe will definitely make again! Read More
Rating: 4 stars
10/31/2008
Tasted fine and they did work out alright but a lot of work. Did like the glaze on top - I will use that again but don't think I will spend the time to make these again. Read More