Kiffels

These little guys have lots of different names but here in PA they are Kiffels. 

2 cups flour

1/4 teaspoon salt

1 cup unsalted butter

1 (8 ounce) package cream cheese

1/3 cup sour cream

1/2 cup white sugar

1 tablespoon ground cinnamon

1 cup finely chopped walnuts

Cut butter and cream cheese into bits. Add flour, salt and sour cream and mix with a pastry knife until crumbly.

Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days. Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them. Combine sugar, cinnamon and chopped walnuts in a small bowl.Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill 20 minutes before baking. Preheat oven to 350 degrees. After chilled, bake them in the center rack of your oven 20-25 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

You may also make a mixture of cinnamon and sugar and roll the kiffels in this prior to putting them on the cookie sheets.