Cut margarine into flour until fine. Blend in sour cream. Refrigerate
over night. Divide into six parts keeping unused parts in the fridge. Roll
each into thin circle and cut into 12 wedges. Sprinkle with sugar mixture
(1/2 cup per circle). Roll from wide end to point pulling wide edge out
slightly. Bend to form crescent shape. Bake at 350 degrees on an
ungreased cookie sheet for approximately 20 minutes. Frost with powdered
sugar and milk icing. Flour board and hands when rolling dough. You can
use raspberry jam instead of the cinnamon/sugar mixture.
Recipe By :
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