Very good! I did adjust the sour cream down to 6 ounces. Upped the salt to 1/4 teaspoon. Cut the baking time down to 20 minutes. And only cut the dough into halves rather than fourths.
- 1 Cup margarine (at lest 80 percent vegetable oil)
- 2 Tablespoons granulated sugar
- 1 - 8 ounce carton sour cream
- 1 Large egg yolk
- 2 Cups all purpose flour
- 1/8 teaspoon salt
- 1/2 Cup finely chopped raisens
- 1/2 Cup finely chopped walnuts or pecans
- 1/2 Cup granulated sugar
- 1/4 Cup margarine,softened(at least 80 percent vegetable oil)
- 1 1/2 teaspoon ground cinnamon
- 2 - 3 teaspoon powdered sugar
1) In a large bowl, beat 1 cup margarine 30 seconds. Add 2 tablepoons granulated sugar;beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined.Cover and chill 1 hour or until dough is easy to handle.
2) For filling, combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup margarine, and cinnamon; set aside. Divide dough into fourths. On lightly foured surface, roll 1/4 dough to 10" circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat. Place 2 inches apart on foil lined cookie sheet. Bake in 350 degree F oven 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinle with powdered sugar. Makes about 48.
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Source: Better Homes and Gardens
Submitted By: Jodi Peterman