1 cup of cold butter, cubed
1 1/2 cups all purpose flour
1/2 cup sour cream
10 tbsp sugar, divided
1 tbsp ground cinnamon, divided
In a bowl, cut butter into flour until mixture resembles course crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap' refridgerate for four hours or overnight.
Unwrap one ball. Sprinkle 2 tbspsnsugar on waxed paper; coat all sides of ball with sugar. Roll into a 12-in x 5-in rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 tsp cinnamon. Lightly mark a line down the center of the dough, making two 6-in x 5-in rectangles.
Startin with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic wrap; freeze for 30 minutes. Repeat three times. Place remaining sugar on waxed paper. Unwrap one roll. Cut into 1/2-in slices; dip each side into sugar. Place 2-inches apart on ungreased baking sheets.
Bake at 375 for 12 minutes or until golden brown. Turn the cookies; bake 5-8 minutes longer. Remove to wire racks to cool. makes about 3 dozen