Palmiers

375 degrees                REFRIGERATE

1 ½ cup all purpose flour

1/8 tsp salt

1 cup cold unsalted butter (no substitution) cut up

½ cup sour cream

Granulated sugar

Cinnamon-sugar

1. Combine the flour and salt in a large bowl, cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the sour cream. Turn dough out onto a smooth surface and knead 6-8 times, until mixture holds together. Shape into a ball, then flatten slightly into a disk and wrap well in plastic wrap. Refrigerate overnight.
2. Unwrap chilled dough and cut into 4 equal pieces. Work with 1 piece at a time while remaining dough is refrigerating. Sprinkle 2 tablespoons sugar on a 15 inch sheet of wax paper and roll the dough, rotating and turning often, into a 12x5 inch rectangle. Remove wax paper. With a sharp knife, lightly mark the halfway point of the 12” side. Sprinkle cinnamon-sugar onto the entire face of dough. Roll both 5 inch sides jelly roll fashion until they meet in the middle. Wrap well and freeze for 30 minutes. Repeat.
3. Line 2 cookie sheets with parchment paper. Cut rolls into ½ inch slices. Dip each cut side into cinnamon-sugar. Place cut side down onto cookie sheet 2 ½ inches apart. Return the cookies to the freezer until firm.
4. Adjust oven rack to top position. Preheat oven to 375 degrees. Bake15 minutes until the edges are golden around the edges. Turn the cookies over and bake 5 minutes more. Take out and cool.