Total Time
Prep 40 mins
Cook 20 mins

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.

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.


Most Helpful

I found this recipe in a magazine that many years ago too and have also made them every year at Christmas! They are very much loved by many members of our family. I wanted to pass along the recipe to a friend and was trying to avoid having to scan in my recipe or type it out so I was delighted to find the exact one here. And, yes, they take a little time but they are SO worth it. The dough is so tender and they are like little sweet croissants, but less flaky.

Sometimebaker December 17, 2010

These are the best cookies!I wish I could give them more stars. They have gotten rave reviews from all my family and friends. They are a little time consuming but more than worth the time and effort. I will be making these whenever I want to impress someone!

cookiedog December 18, 2006

I have been searching for this recipe for many years. I knew what the cookie looked like, I knew it had finely chopped pecans, but I had no idea what the name was or how to make it. This is but another odd coincidence that ElaineAnn, who is my stocking swap partner this year, and I have found in our histories, family names, etc. I can't even remember who, in my family, made this cookie, but I never forgot it. This will absolutely be on the dessert table this Christmas. Thank You.

personalchef November 17, 2006

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