|Dairy sour cream||8 Ounce (1 Can)|
|All purpose flour||2 Cup (32 tbs)|
|Finely chopped walnuts/Pecans||1⁄2 Cup (8 tbs)|
|Chopped golden raisins||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs) (To Sprinkle)|
For dough, beat the 1 cup butter in a mixing bowl with an electric mixer for 30 seconds.
Add the 2 tablespoons sugar; beat until light and fluffy.
Add sour cream and egg yolk.
Stir in flour and salt with a wooden spoon until combined.
Cover and chill 2 hours or until dough is easy to handle.
For filling, combine nuts, raisins, the 1/2 cup sugar, 1/4 cup butter, and the cinnamon; set aside.
Divide dough into four portions.
Roll one portion of dough to a 10-inch circle.
Spread one-fourth of the nut mixture over the circle.
Cut dough into 12 wedges.
Roll up each wedge, starting at wide end.
Place 1 inch apart on a foil-lined cookie sheet.
Bake in a 350° oven for 22 to 25 minutes or until edges are lightly browned.
Cool on cookie sheet 1 minute.
Transfer to wire rack to cool.
Sprinkle with powdered sugar.