|Butter||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sugar glaze||2 Tablespoon|
Cut butter into flour with pastry blender.
Stir in sour cream until thoroughly mixed.
Divide dough in half; wrap each.
Chill 8 to 12 hours.
Mix 3 tablespoons sugar and the cinnamon.
Turn half of dough onto sugared, well-floured cloth-covered board.
Roll into rectangle, 20x7 inches.
Sprinkle half the cinnamon-sugar on dough.
Roll up tightly, beginning at narrow end; set aside.
Roll other half of dough into rectangle, 20x7 inches.
Sprinkle remaining cinnamon-sugar on dough.
Place loose end of roll on narrow edge of rectangle; pinch edges to seal securely.
Continue to roll up tightly; pinch edge of dough into roll to seal securely.
Wrap and chill at least 1 hour.
Store no longer than 48 hours.
Heat oven to 350Â°.
Cut roll into 1/4 inch slices; place slices 2 inches apart on ungreased baking sheet.
Mix 3 tablespoons sugar and the water; brush on cookies.
Bake until golden brown, 20 to 25 minutes; cool.
(Can be served immediately.) Wrap in heavy-duty aluminum foil, label and freeze.
25 minutes before serving, heat oven to 375Â°.
Remove Cinnamon Crispies from freezer and unwrap.
Place on ungreased baking sheet; heat until hot, about 10 minutes.