This popular cookie is always a hit in my cookie tray and a quick version of a kiffel!.

Ingredients

Dough:

1-1/3 cup butter/margarine
2-2/3 cup flour
2 egg yolks (save the white for later)
1 cup (8 oz.) Sour cream

Filling:

1 cup ground walnuts
1 cup sugar
1-1/3 tsp. cinnamon

Directions

Mix butter, flour, egg yolks and sour cream—dough will be sticky.
Refrigerate overnight.

Preheat oven to 375-400 degrees.

Combine walnuts, sugar and cinnamon - set aside.

Divide dough into 3 balls. Roll out one dough ball, quickly, into a circle, trying not to use a lot of flour on the board or pin. Brush dough with slightly beaten egg whites, from the yolks used for the dough.

Sprinkle with about 2/3 cup of the filling mixture. Cut dough into pie shaped wedges, about 16 slices, at least. Roll dough from outer edge into center and roll around on the excess filling to slightly coat. Place on cookie sheets and bake for 25 minutes until slightly brown.

Cool 5 minutes before removing from cookie sheets.