These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts
Cinnamon Twirl Cookies
Test Kitchen tips
Ingredients
- 1 cup margarine, softened
- 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
- 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.
- 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.
- 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.
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