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“I found this cookie recipe in a magazine about 35 years ago and have made them every Christmas since. They take a little work but are really worth it. I have also made them with walnuts for a slightly different taste. They are melt-in-your-mouth delicious.”
3 1/2 dozen

Ingredients Nutrition


  1. Combine nuts, sugar, and cinnamon in a small bowl. Set aside.
  2. Sift flour in a medium size bowl. Cut in butter until mixture is crumbly. Stir in sour cream.
  3. Work dough with spoon or hands just until it holds together. Wrap in foil or plastic wrap; refrigerate 6 hours.
  4. Divide dough into 4 equal parts. Work with one at a time, leaving rest refrigerated. Dough will be soft and sticky.
  5. Sprinkle work surface with flour, then heavily with sugar. Shape dough into a ball. Roll out to a round a little larger than 8 inches. Dough should be quite thin.
  6. Cut into an 8-inch circle. Refrigerate scraps.
  7. Brush circle with beaten egg white. Sprinkle with nut mixture (about 1/3 cup).
  8. Cut into 8 equal wedges. (I find a pizza cutter works best).
  9. Roll each wedge from wide end, tucking point underneath. Place 1 inch apart on ungreased cookie sheet.
  10. Repeat with remaining dough.
  11. Brush tops with egg white. Sprinkle with remaining nut mixture.
  12. Form scraps of dough into ball, roll out, cut, and roll as above.
  13. Bake in preheated 400° oven for 15 to 20 minutes or until light brown.
  14. Remove cookies to wire racks. Cool. Store in tightly covered container up to 2 weeks.
  15. Prep time does not include refrigeration time.

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